Delectable Gluten-Free Australian Lamington Stack Cake
This article provides a detailed and elegant recipe for an exquisite gluten-free Australian Lamington stack cake that combines classic flavors with a modern twist. This mouthwatering creation is perfect for special occasions and boasts a rich, sensuous mouthfeel and unforgettable aroma, while staying true to the essence of the traditional dessert.
Allergens
Dairy, Eggs, Nuts
Ingredients
- 1. 200g almond flour 2. 150g coconut flour 3. 1 cup unsalted butter, softened 4. 1 cup caster sugar 5. 6 large eggs, separated 6. 1/2 cup full
- fat milk 7. 2 tsp baking powder 8. Pinch of salt 9. 1 tbsp pure vanilla extract 10. 3 cups desiccated coconut 11. 2 cups raspberry jam, seedless 12. 200g dark chocolate 13. 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9 inch cake pans with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- In another large bowl, cream the softened butter and caster sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Stir in milk, vanilla extract, and dry ingredients until just combined.
- In a separate clean bowl, beat egg whites to stiff peaks using an electric mixer. Fold the beaten egg whites into the batter gently but thoroughly.
- Divide the batter evenly between the prepared pans and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes on wire racks.
- Prepare Lamington coating by mixing desiccated coconut and powdered sugar in a shallow dish. Cut each cooled cake into two equal layers, spreading seedless raspberry jam between each layer. Wrap and refrigerate until ready to serve.
- Melt chocolate and heavy cream together in a double boiler or microwave, stirring frequently until smooth. Allow to cool slightly.
- To assemble the cake, place one layer on a serving plate and spread with raspberry jam. Top with second layer and repeat process. Repeat for the remaining layers, creating a total of four layers.
- Dip each layer into the chocolate ganache, then roll in the coconut sugar mixture to coat completely. Return to the plate and chill until the chocolate sets.
- Once set, drizzle with additional chocolate ganache and garnish as desired. Serve chilled and enjoy!
Chef’s Insight
To create a more authentic Lamington experience, use real raspberry jam instead of a fruit preserves alternative.
Notes
Feel free to use a different fruit jam or even a chocolate ganache filling for an additional twist on this classic dessert.