Cherry lamington log

With a sponge soaked in panna cotta and a bright cherry compote, this take on the much-loved lamington shows just how delicious this classic can be.

Cherry lamington log. Credit: Murdoch Books / Rob Palmer

• serves

  8

• prep

  35 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

Cherry compote

• 250 g (9 oz) frozen pitted cherries
• 35 g (1¼ oz) caster (superfine) sugar
• 1 tbsp lemon juice

Sponge cake

• 4 large eggs
• ½ cup (110 g) caster (superfine) sugar
• 100 g (3½ oz) plain (all-purpose) flour, sifted
• ½ tsp baking powder, sifted
• 70 g (2½ oz) melted unsalted
• butter, cooled, plus extra for greasing

Panna cotta mixture

• 2 platinum strength gelatine leaves
• 400 ml (14 fl oz) thickened (heavy/whipping) cream
• ⅓ cup (75 g) caster sugar
• 1 vanilla bean, split lengthways and seeds scraped

Choc ganache

• 180 g (6 oz) dark chocolate, finely chopped
• 100 ml (3½ fl oz) thickened (heavy/whipping) cream

To assemble and serve

• 2 cups (130 g ) moist shredded coconut
• 1 cup (55 g ) flaked coconut
• 1 cup (90 g ) desiccated coconut
• Vanilla ice-cream, optional

First chilling time: overnight. Setting time and final chilling time: about 30 minutes total

Instructions

1. Make the cherry compote: Combine all the ingredients in a saucepan. Simmer over low heat for 5–10 minutes, or until the cherries soften and release their juices.
2. Remove from heat and let cool completely, then set aside or refrigerate in an airtight container for up to 2 weeks until ready to use.
3. Bake the sponge cake: Preheat the oven to 180°C (350°F) fan-forced. Grease a 3 cm (1¼ in) deep, 23 × 40 cm (9 × 16 in) baking tray with extra butter and line the base and sides with baking paper.
4. Using a stand mixer with the whisk attachment, whisk the eggs and sugar on medium–high speed until pale, airy and tripled in volume, about 10–12 minutes.
5. Combine the sifted flour and baking powder in a bowl. Using a spatula, gently fold the flour mixture in three batches into the egg mixture, taking care not to deflate the mixture. Take your time and use a light scooping motion to lift and fold from the bottom. Fold in the melted butter until just combined.
6. Pour the batter onto the prepared tray and bake for 12–14 minutes, or until set. Cool completely on the tray, then poke holes all over the sponge cake with a fork or skewer.
7. Make the panna cotta mixture: soak the gelatine leaves in cold water for 10 minutes, or until softened. Squeeze out the excess water.
8. Heat the cream, sugar and vanilla bean and seeds in a saucepan over medium heat. Once it just simmers, remove from heat and whisk in the gelatine until dissolved. Cool the mixture completely, then remove the vanilla bean and pour the mixture over the sponge cake. Refrigerate overnight until set.
9. Make the choc ganache: Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just simmers, then pour the cream over the chocolate. Let it sit for 1 minute, then whisk until smooth and glossy.
10. Assemble the log: Trim the edges of the sponge cake with a serrated knife, then cut lengthways into three equal pieces Place one piece on a wire rack set over a baking tray. Spoon half the cherry compote evenly over the cake. Place a second sponge piece on top and spread with the remaining cherry compote. Tope with the remaining sponge piece, aligning the edges carefully. Trim any uneven edges.
11. Using a spatula, spread a thin layer of choc ganache over the top and sides of the log. Work with just a little ganache at a time to keep the layer just thick enough to cover the cake without making a mess. Let it set for 15 minutes or until slightly firm.
12. Combine the shredded and flaked coconut in a bowl. Gently press onto the sides of the log, then sprinkle desiccated coconut on top, pressing lightly to stick.
13. Refrigerate the log until the ganache is fully set before transferring to a serving platter, about 15 minutes. Keep refrigerated until read to serve, or for up to a day.
14. Served chilled at room temperature, sliced into portions, with a scoop of ice-cream, if using.

Note

Cherry compote can be made and refrigerated up to 2 weeks ahead.

 

This is an edited extract from Lucky Dragon Supper Club by Stephanie Feher, photography by Rob Palmer (Murdoch Books RRP $39.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.