Almond Lamington

Instructions

Dark Chocolate Creme Cake Batter Method
  • Mix the eggs, oil, water and Creme Cake with the paddle attachment for 1 minute on low speed, scrape the bowl and then mix for 3 minutes on medium speed.

Creme Cake Batter Method
  • Mix the eggs, oil, water and Creme Cake with the paddle attachment for 1 minute on low speed, scrape the bowl and then mix for 3 minutes on medium speed.

Assembly
  • Spread each batter on parchment paper about ¼ inch think. 
  • Blast freeze the batter for 30-45 min. 
  • Sandwich the frozen vanilla and chocolate cake batters together. 
  • Then peel off the top parchment paper. 
  • Bake at 325°F. Time will depend on the size of cake and thickness. 
  • Let cool. 
  • Blast freeze.

Decoration Method
  • Cut frozen. Fill with Belcolade Ganache. 
  • Refreeze before rolling in Decorcrem Dark and toasted almonds.

About this Recipe:

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