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Red velvet lamington


On the lookout for a show stopping Valentine’s day dessert. Try these Red Velvet Lamingtons!

Ingredients

  • 2 ½ cups plain flour
  • 2 tbsp cocoa
  • 2 tsp bicarbonate soda
  • 1 ½ cup caster sugar
  • 1 cup buttermilk
  • 1 ½ cup canola oil
  • 2 eggs
  • 1 tbsp red liquid food colouring
  • 1 ½ tsp vanilla essence
  • 2 tsp white vinegar
  • Filling
  • 250 grams cream cheese
  • ½ cup butter, room temperature
  • 1 tsp vanilla essence
  • 3 cups icing sugar
  • Syrup
  • 3 ½ cups icing sugar
  • ¾ cup hot water
  • 1 tbsp red liquid food colouring
  • 2 tsp cocoa powder
  • To coat
  • Desiccated coconut

Instructions

The red velvet cake:

1. COMBINE all dry ingredients in bowl together in a bowl and whisk together

2. COMBINE all wet ingredients in bowl together in a bowl and whisk together

3. POUR wet ingredients into dry ingredients, whisk until smooth Pour cake batter into a lined slice tray

4. BAKE 180°C 30 min. Remove from the oven and allow it to rest for 10 minutes.

5. REMOVE the cakes from the tray, allow to cool for 1 hour. Place cool cakes in the refrigerator to cool completely.

Filling:

6. COMBINE all the ingredients together in a bowl and mix until smooth.

7. REMOVE cooled cake from the refrigerator and trim the sides and the tops if needed.

8. CUT the cake in the half and place the one cake half on a baking paper line baking tray. Top with cream cheese filling and spread it evenly across the top of the cake . Top with the other half of the cake and freeze for 45 min.

9. REMOVE cake from freezer and cut into 12 rectangular pieces . Assemble on a tray and freeze for 30 minutes.

10. COMBINE all the ingredients together in a bowl and mix well.

11. REMOVE pieces from the freezer, take one piece and dip all cut edges into the syrup.

12. DIP into coconut while still wet. Place on a wire rack over the tray to catch drips. Keep coating all pieces one at a time.

Recipe shared by Food&Home.

ALSO SEE:

Melting middle puddings with Baileys cream

Feature Image: Woman&Home






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