Australian Cake (Lamington )

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 Australian Cake (Lamington )



  • Vanilla Cake


3 eggs

70g sugar

5g vanilla 

1g salt

95g  flour

20g butter , melted


  • Sugar Syrup

50 g  sugar

50ml water


  • Strawberry Filling

250g strawberries 

50g sugar

15ml lemon juice


  • Chocolate Glaze

120g semi-sweet chocolate

140g whipping cream


  • Mascarpone Frosting

50g Mascarpone cheese 

60g powdered sugar

5g vanilla 

300g whipping cream 

5g gelatin powder

30g water

Prepare vanilla sponge cake. 

Preheat oven to 180C. Grease 20cm pan . Sift flour and set aside.

Place eggs, sugar, salt and vanilla into a large bowl. Mix for about 10 minutes until thick 

Gradually sift the flour again over the batter and fold it in.

In the end incorporate the melted butter.

Pour batter into prepared pan and bake for about 18 minutes.

Let the cake cool completely

Prepare sugar syrup. In a small saucepan bring water and sugar to a boil. Remove from heat and cool completely.

Prepare strawberry filling. Place strawberries,  sugar and lemon juice into a saucepan and bring to a boil. Simmer for about 10 minutes . Remove from heat and set aside to cool 

Prepare chocolate glaze.  Place chocolate and cream in a heatproof bowl and place over a pan of simmering water. Melt over low heat.

Place the cake over a rack .Soak the top with a bit of sugar syrup.  Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut.  Refrigerate for 30 minutes to set before cutting.

Prepare mascarpone filling. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.

In a large bowl mix Mascarpone with powdered sugar and vanilla until combined. 

Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.

In another  bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. 

Assemble the cake. Cut the cake into 2 layers. Add the first layer of cake onto a parchment paper lined platter. Brush the cake with sugar syrup.

Add strawberry filling leaving about 1cm border. Pipe mascarpone frosting on sides and top. Smooth the top using a spatula.

Place the second layer of cake on top.

Refrigerate for 4-6 hours or overnight to set.

Decorate the cake with fresh strawberries, dust with powdered sugar if desired and enjoy!















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