[Music]
this is our lamington cake it's a sponge
cake and we've got it out of the oven
it's cooled and now we turn it out onto
the cutting board we're going to go
ahead and trim up the outside edges so
that our little pieces when they're cut
will be nice and tender all the way
around so I'm just gonna start on the
side over here nearest to me just gonna
trim just a little bit off of the edge
very much
[Music]
so we're done with this you can just
discard this or you can just have a
little snack to the cookie if you'd like
so now what we're going to do is we're
going to cut this cake down into 16
equal pieces all I had to do again you
are not exactly precise I'm gonna
guarantee that your family and your
guests are not going to get their rulers
out while they're enjoying your dessert
and measure above but you want to have
you know fairly uniform in size as they
look
[Music]
okay there we go now that we have our 16
equal pieces the next step will be
making the hole for the jam to go in
step I ball to middle and I like to just
kind of poke around make a circle of it
you see what I'm doing I'm just kind of
you making my circle and then I'm just
digging it down turning it as I do that
so I can get a nice sized scoop out
scoop that one out I'm going to save
this one I'm gonna set it aside if I
would be putting that was back in after
I get that Jam back in there but I'm
gonna go back in and I'm going to make
another scoop because I want lots of
raspberry jam inside of my lamington
this one who don't need to say so we're
just gonna set it aside I've got a nice
Bowl in the middle
ready for filling so I can set it aside
and set this little pompous side and we
move on and do another one that's what
we do until we have holes in all of them
okay as you can see we've got the holes
and all of our pieces of cake so now
we're ready for filling it's pretty
simple now you can either use a regular
teaspoon if you'd like but I have found
that I like to use
from my silverware drawer the gold is
did you get the jam as neat as you can
into the wall so whatever works so I'm
gonna stir up my jam a little bit here
get some on there here we go so I'm
gonna pump it in there a little bit to
just push it down okay and I'm filling
it pretty close to the top there and
then remember we say our first scoop and
what we're gonna do is put it right back
in that hole tap it down
just like that
and set it aside okay and now we're down
to the last one to fill a horse go here
get that going just take too long and
it's kind of fun go tap him down there
they are all on my sheet here now the
next thing we need to do is just we need
to cover these I'm going to cover it
with some plastic wrap or you can use a
towel you just don't want them to dry
out and we're gonna let it sit for about
an hour and the reason that we're doing
that is because we want these to meld
together we want those little plugs in
there to get all nice and stuck together
with the sides and the jam
there we go okay now that our lamingtons
have sat in the refrigerator for about
an hour we're ready to move on to the
next step and I've already gotten things
ready to go so in this bowl I've got one
cup of heavy cream which I brought
almost to a boil and then I poured it
over eight ounces of chopped semi-sweet
chocolate and I've mixed it together
until the chocolate is melted so I'm
going to go ahead and take to the
lamingtons my little squares one at a
time dip it in the chocolate toss it
into my toasted coconut and put it over
here on my baking sheet which I have
prepared with a rack so let's get
started so I'll take my lamington I'm
gonna drop it in here now I'd like to
use two forks to do this process it's a
little bit less messy than just using
your fingers and it works pretty good to
toss it around and I just bring it up
let any excess drip away drop it on in
here instead
[Music]
coconut up around there there's no way
to do this without getting some
chocolate on your fingers and coated all
the way around go ahead and give it a
set over there
okay now we're down to our last one you
put that guy in there
Oh team up we date it without having to
reheat the chocolate which I'm glad
[Music]
she's the last one off this door both
hands don't all men
[Music]
here we are we are ready to go what we
ultimately left now is we're gonna let
up sit for about a half an hour and the
reason we're going to do that we want
that chocolate to set up nice and firm
so the coconut will stick and they'll be
ready to enjoy
[Music]