Mini Lamington Cakes with Mango Mousse

Name: Mini Lamington Cakes with Mango Mousse
Yield: 36
Ingredients: 150.0g Egg; 150.0g Caster sugar; 5.0ml Vanilla extract; 150.0g Plain flour; 5.0g Baking powder; 250.0g Butter; 215.0g Icing sugar; 35.0g Cocoa powder; 250.0g Butter; 125.0ml Semi skimmed milk; 150.0g Dessicated Coconut; 95.0g Carte D’Or Mango Mousse 570g; 250.0ml Semi skimmed milk; 1.0pc Lime

Mini Lamington Cakes with Mango Mousse – recipe

A light Sponge coated in rich chocolate and rolled in coconut, topped with a Mango mousse. A Perfect snack size treat.

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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:

Carte D’Or Mango Mousse 570g 95.0 g
Carte D’Or Mango Mousse 570g
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Product Specification
Semi skimmed milk 250.0 ml

To Assemble:

Lime 1.0 pc

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Desserts

A light Sponge coated in rich chocolate and rolled in coconut, topped with a Mango mousse. A Perfect snack size treat.

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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.