Mini Lamington Cakes with Mango Mousse
A light Sponge coated in rich chocolate and rolled in coconut, topped with a Mango mousse. A Perfect snack size treat.
Desserts
Ingredients
Mini Lamington Cakes with Mango Mousse
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£188.81
For the Lamington Sponge:
Egg
/g
150.0 g
0%
Caster sugar
/g
150.0 g
0%
Vanilla extract
/ml
5.0 ml
0%
Plain flour
/g
150.0 g
0%
Baking powder
/g
5.0 g
0%
Butter
/g
250.0 g
0%
To Finish the Lamington:
Icing sugar
/g
215.0 g
0%
Cocoa powder
/g
35.0 g
0%
Butter
/g
250.0 g
0%
Semi skimmed milk
/ml
125.0 ml
0%
Dessicated Coconut
/g
150.0 g
0%
For the Mango Mousse:
Carte D’Or Mango Mousse 570g
/g
95.0 g
0%
Semi skimmed milk
/ml
250.0 ml
0%
To Assemble:
Lime
/pc
1.0 pc
0%
/
For the Lamington Sponge:
-
Egg 150.0 g
-
Caster sugar 150.0 g
-
Vanilla extract 5.0 ml
-
Plain flour 150.0 g
-
Baking powder 5.0 g
-
Butter 250.0 g
To Finish the Lamington:
-
Icing sugar 215.0 g
-
Cocoa powder 35.0 g
-
Butter 250.0 g
-
Semi skimmed milk 125.0 ml
-
Dessicated Coconut 150.0 g
For the Mango Mousse:
-
Semi skimmed milk 250.0 ml
To Assemble:
-
Lime 1.0 pc
Preparation
-
For the Lamington Sponge:
- Preheat the oven to 170c. Line a half gastronome tray with baking paper.
- Halve the vanilla pod and scrape the seeds from the pod. 250g of butter, allow to cool.
- In a kitchen mixer, whisk the eggs, vanilla seeds and sugar together until pale and creamy.
- Sift the baking powder and flour into the mixture and gently fold until fully combined. Gradually fold in the melted 250g of butter.
- Pour into the lined tray and bake for around 20-25 minutes until a skewer inserted into the middle of the cake comes out clean.
- Allow to cool.
- Divide the cake into 36 small square pieces.
-
To Finish the Lamington:
- Sift the icing sugar and cocoa in separate bowls.
- In a pan melt the 250g of butter and mix in the milk. Gradually whisk in the cocoa powder until it is fully dissolved.
- Gradually whisk in the icing sugar until combined.
- Remove from the heat and keep warm. Place the desiccated coconut into a large bowl.
- Dip the lamington sponges in the chocolate glaze and then roll in the desiccated coconut. Place onto a wire rack to set. Repeat the process until all the sponges are coated.
-
For the Mango Mousse:
- Pour the cold milk into a bowl and add the CARTE D’OR Mango Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
- Place in a piping bag.
-
To Assemble:
- Place the lamingtons on serving dishes. Pipe the mango mousse on top of the lamingtons and finish by zesting a lime over the piped mousse.
