Monday, February 27, 2012

Raspberry and Chocolate Lamingtons

A lamington is an Australian sponge cake, shaped like cubes, sometimes filled with cream or fruit, dipped in chocolate and coated in coconut.  My version is a store bought, Sara Lee pound cake made with raspberry preserves and dipped in chocolate. No coconut this time.

  • Frozen Sara Lee pound cake. Buy whichever size you'd like. I used the family size.
  • 1/2 cup raspberry preserves
  • 1 cup chocolate chips, dark or milk, doesn't matter
  • 1/2 cup heavy cream

  • Line a baking sheet with a Silpat liner or parchment paper.
  • Cut pound cake into bite size cubes.
  • Cut each cube in half.
  • Fill each cube with a half teaspoon of preserves.
  • Freeze for an hour.
  • Heat the cream to a boil.
  • Pour the cream over the chocolate chips and stir until smooth. 
  • Dip and coat the frozen filled cake cubes in the chocolate. 
  • Freeze for another 2 hours at least and then serve or store in an air tight freezer safe container.
You can see that this recipe is pretty easy and requires little skill. The freezing really makes it easy to work with the cake. Don't skip that step. 


1 comment:

  1. These little gems look delicious! Love the recipe :)