Raspberry and White Chocolate Lamington Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 6hrs 30mins
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- Serves
- 12
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- Calories
- 767
This beautiful dessert is made with slices of lamingtons around the side, a buttery biscuit base, smooth creamy filling filled with fresh raspberries and finished with white chocolate ganache. For the lamington coating, we recommend using freshly made jelly with a runny consistency for easier coating. You need acetate sheets for lining the cake tin.
recipe updated Aug 1, 2025
Ingredients
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- Unsalted butter
- 150 g
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- Egg
- 3
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- Unsalted butter
- 100 g
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- Biscuits
- 200 g
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- White chocolate
- 100 g
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- Platinum leaf gelatin sheet
- 7 g
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- Raspberry jelly
- 300 g
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- Caster sugar
- 250 g
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- Vanilla extract
- 3 teaspoons
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- Milk
- 3 teaspoons
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- Plain flour
- 150 g
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- Baking powder
- 2 ½ teaspoons
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- Whipping cream
- 350 g
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- Cream cheese
- 600 g
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- Raspberry jam
- 3 tablespoons
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- Water
- as needed
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- Raspberries
- 240 g
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- Flaked coconut
- 50 g
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- Unsweetened shredded coconut
- 100 g
Tools
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Oven
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Kmix
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Medium bowl
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Large mixing bowl
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Square pan - 9"
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Springform pan - 10 x 2.5"
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Heatproof bowl
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Saucepan
Step preview
- Making the sponges:
- Preheat the oven - 175ºC
- Grease the tin and line with baking paper
- Fit the K-Beater
- Add the ingredients into the appliance bowl
- Mix until combined and then scrape the bowl - 2 minutes, speed 2
- Then add eggs while the machine is running
- Mix until incorporated - 2 minutes, speed 1
- Then add the next ingredients
- Mix until combined and then scrape the bowl - 30 seconds, speed Min
- Then add the next ingredients
- Mix until smooth - 1 minute, speed Min
- Transfer the batter into the tin
- Bake until golden brown - 20 minutes, 175ºC
- Remove from the oven and let cool
- Cut the cake down the middle to create two sponges
- Spread a thin layer of jam onto one of the sponges
- Place another sponge on top
- Cut the cake into six cubes
- Dip each cube into melted jelly until completely coated
- Then dip the cubes into coconut until completely coated
- Chill in the fridge until set - 20 minutes
- Slice each cube down the middle and set aside
- Grease a springform tin and line the bottom with baking paper and sides with acetate
- Place the lamington sponges around the sides of the tin in alternating patterns with the line of jam facing vertically - coconut, plain, coconut plain
- Add the ingredients into a bowl and mix until combined
- Transfer the biscuits mixture into the springform tin to create a base and level with a spatula
- Chill in the fridge until set - 20 minutes
- Making the filling:
- Add water into a saucepan
- Then add whipping cream into a heatproof bowl and place over the saucepan
- Heat until the cream is boiling - medium-low heat
- Then add the soaked gelatine
- Mix until dissolved and set aside
- Clean the appliance bowl and fit the Whisk Tool
- Add cream cheese into the appliance bowl, fit the splashguard
- Whisk until smooth - 1 minute, speed 2
- Then add the next ingredients
- Then add the gelatine mixture
- Whisk until light and fluffy - 4 minutes, speed Max
- Transfer one third of the filling into the tin
- Scatter one third of raspberries on top
- Repeat adding the filling and raspberries until all ingredients have been used
- Chill in the fridge - 4 hours
- Making the white chocolate ganache:
- Add chocolate into a clean bowl and set aside
- Add water into a clean saucepan
- Then add cream into a heatproof bowl and place over the saucepan
- Heat until the cream is boiling - medium-low heat
- Pour the hot cream over the chocolate
- Let rest - 2 minutes
- Mix until smooth and there are no lumps
- Transfer the ganache into the cake and level with a spatula
- Chill in the fridge until set - 30 minutes
- Remove the cake from the tin, acetate and baking paper
- Sprinkle coconut flakes around the top edge of the cake
- Decorate the middle of the cake with raspberries
- Serve