Raspberry and White Chocolate Lamingtons

Another creation by Abbey Macfie.

Sponge:

140g plain flour

1 tsp baking powder

Pinch of salt

3 eggs, separated

140g sugar

65ml milk

½ tsp vanilla

 

White chocolate icing:

125g White chocolate

20g butter

250g icing sugar

¼ cup milk

½ tsp vanilla

 

To finish:

100g desiccated coconut

10g Fresh As freeze dried raspberries

 

Filling:

½ cup raspberry jam

160g white chocolate

120ml cream

150g mascarpone

½ tsp vanilla

 

-Preheat the oven to 180 fan bake, Grease and line a square 20cm high sided cake tin.

-Sift the flour, baking powder and salt into a bowl. Whisk the egg whites in the bowl of an electric mixer until frothy, then gradually add the sugar, continuing to whisk until you have a stiff meringue. Add the yolks, one at a time, and whisk until combined.

-Fold in the milk and the flour mixture alternately, then fold in the vanilla.

-Pour into the prepared tin and bake for about 25 minutes, or until the cake slings back when lightly pressed.

-Cool completely then careful cut into 9-12 squares. -For the icing, place the chocolate and butter in a heatproof bowl over a pot of boiling water. Heat, stirring, until melted. Remove the bowl and stir in the icing sugar, milk and vanilla.

-Place the coconut in a bowl and crush in the raspberries, rubbing them into the coconut with your fingers.

-Carefully dip the sponge into the icing making sure to coat all over and then roll them into the coconut. Place in the fridge to cool completely.

-Make the filling by popping the cream and white chocolate in a bowl and microwave until hot. Stir until completely smooth. Cool completely in the fridge. Using a hand mixer, whisk the white chocolate cream, mixture on high until it starts to thicken, add the vanilla and mascarpone and whisk again until combined and fluffy.

-Carefully slice the lamingtons in half. Spread some jam onto one half, then pipe or spread the mascarpone on top of the jam. Pop the other lamington half on top. Best eaten within 2-3 days. Store in the fridge in an airtight container