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Making the sponges
Preheat the oven to 175ºC.
Grease a 23 cm square tin and line with baking paper.
Fit the K-Beater.
Add butter and sugar into the Appliance bowl.
Mix for 2 minutes on speed 2, until combined and then scrape the bowl.
Add eggs while the machine is running.
Mix for 2 minutes on speed 1.
Add vanilla extract and milk.
Mix for 30 seconds on speed Min, and then scrape the bowl.
Add flour and baking powder.
Mix for 1 minute on speed Min.
Transfer the batter into the tin.
Bake for 20 minutes on 175ºC, until golden brown.
Remove from the oven and let cool.
Decorating
Cut the cake down the middle to create two sponges.
Spread a thin layer of jam onto one of the sponges.
Place the other sponge on top.
Cut the cake into six cubes.
Dip each cube into melted jelly until completely coated.
Dip the cubes into coconut until completely coated.
Chill in the fridge for 20 minutes until set.
Slice each cube down the middle and set aside.
Grease a 25 cm springform tin, line the bottom with baking paper and sides with acetate.
Place the lamington sponges around the sides of the tin, keeping the line of jam vertical, in an alternating pattern between coconut and plain.
Continue until the sides of the tin are covered.
Making the base
Add melted butter and crushed biscuits into a bowl and mix until combined.
Transfer the biscuit mixture into the springform tin to create a base and level with a spatula.
Chill for 20 minutes in the fridge until set.
Making the filling
Add whipping cream into a heatproof bowl.
Heat in a microwave until boiling.
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.
Mix for 1 minute on speed 2.
Add sugar, vanilla extract and the gelatine mixture.
Mix for 4 minutes on speed Max.
Transfer one third of the filling into the springform tin.
Scatter one third of raspberries on top.
Repeat adding the filling and raspberries until all ingredients have been used.
Tip: Be careful not to go over the lamington sponges.
Chill in the fridge for 4 hours.
Tip: For best results, chill overnight.
Making the white chocolate ganache
Add white chocolate into a clean bowl.
Add whipping cream into a heatproof bowl.
Heat in a microwave until boiling.
Pour the hot cream over the chocolate.
Let rest for 2 minutes.
Mix until smooth and there are no lumps.
Transfer the ganache into the cake and level with a spatula.
Tip: Be careful not to go over the lamington sponges.
Chill in the fridge for 30 minutes until set.
To finish
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 (optional).
Serve.
For the lamington coating, we recommend using freshly made jelly with a runny consistency for easier coating.
This recipe requires at least 5 hours of chilling time.
Making the sponges
Preheat the oven to 175ºC.
Grease a 23 cm square tin and line with baking paper.
Fit the K-Beater.
Add butter and sugar into the Appliance bowl.
Mix for 2 minutes on speed 2, until combined and then scrape the bowl.
Add eggs while the machine is running.
Mix for 2 minutes on speed 1.
Add vanilla extract and milk.
Mix for 30 seconds on speed Min, and then scrape the bowl.
Add flour and baking powder.
Mix for 1 minute on speed Min.
Transfer the batter into the tin.
Bake for 20 minutes on 175ºC, until golden brown.
Remove from the oven and let cool.
Decorating
Cut the cake down the middle to create two sponges.
Spread a thin layer of jam onto one of the sponges.
Place the other sponge on top.
Cut the cake into six cubes.
Dip each cube into melted jelly until completely coated.
Dip the cubes into coconut until completely coated.
Chill in the fridge for 20 minutes until set.
Slice each cube down the middle and set aside.
Grease a 25 cm springform tin, line the bottom with baking paper and sides with acetate.
Place the lamington sponges around the sides of the tin, keeping the line of jam vertical, in an alternating pattern between coconut and plain.
Continue until the sides of the tin are covered.
Making the base
Add melted butter and crushed biscuits into a bowl and mix until combined.
Transfer the biscuit mixture into the springform tin to create a base and level with a spatula.
Chill for 20 minutes in the fridge until set.
Making the filling
Add whipping cream into a heatproof bowl.
Heat in a microwave until boiling.
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.
Mix for 1 minute on speed 2.
Add sugar, vanilla extract and the gelatine mixture.
Mix for 4 minutes on speed Max.
Transfer one third of the filling into the springform tin.
Scatter one third of raspberries on top.
Repeat adding the filling and raspberries until all ingredients have been used.
Tip: Be careful not to go over the lamington sponges.
Chill in the fridge for 4 hours.
Tip: For best results, chill overnight.
Making the white chocolate ganache
Add white chocolate into a clean bowl.
Add whipping cream into a heatproof bowl.
Heat in a microwave until boiling.
Pour the hot cream over the chocolate.
Let rest for 2 minutes.
Mix until smooth and there are no lumps.
Transfer the ganache into the cake and level with a spatula.
Tip: Be careful not to go over the lamington sponges.
Chill in the fridge for 30 minutes until set.
To finish
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 (optional).
Serve.