Recipe Mango checkerboard lamington cake : Easy, Special and Delicious

Recipe Mango checkerboard lamington cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Mango checkerboard lamington cake. This Recipe Mango checkerboard lamington cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mango checkerboard lamington cake was necessary 1h 30m, cook 12 and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Mango checkerboard lamington cake

Old-fashioned jelly cakes get a lamington twist in this tropical modern marvel. Just dip, layer and chill for a spectacular sweet finish.

9 Ingredients

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  2 x 85g pkt mango jelly crystals
  
  
  


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  500ml (2 cups) boiling water
  
  
  


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  2 x 450g pkts double unfilled sponge slab cakes
  
  
  


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  320g (1 cup) lemon curd, plus extra, to serve
  
  
  


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  100g (1 1/2 cups) shredded coconut
  
  
  


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  2 passionfruit, pulp removed
  
  
  


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  Whipped cream, to serve
  
  
  


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  1 mango, sliced
  
  
  


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  Fresh raspberries, to serve
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Place the jelly crystals in a large heatproof bowl. Add the boiling water and whisk until the crystals dissolve. Place in the fridge for 20 minutes or until starting to thicken.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, spread 2 sponge slabs with the lemon curd. Cover with the remaining sponge slabs to make 2 layered cakes. Use a ruler to carefully cut each layered cake into eight 5cm squares. Use 4 cake offcuts to make another two 5cm squares (join 2 offcuts together for each), so you have 18 cake squares in total. (When you assemble the cake, place imperfect pieces in centre of each layer.)
  
  
  


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  Step 3
  
  
  
  
  Line a baking tray with baking paper. Add a cake square to the jelly and turn to coat completely. Place on the prepared tray. Repeat with 8 more cake squares, arranging them to form a larger square. (Remember to put an imperfect cake piece in the centre.) Press the cake squares up against each other so that the jelly will hold them together once set. Repeat with the remaining cake squares to make another layer on top. Use your hands to press the jelly cake firmly together to ensure it is symmetrical. Pour any remaining jelly over the cake. Working quickly, scatter the coconut over the top and press it into the sides of the cake. Place the cake in the fridge for 30 minutes or until set.
  
  
  


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  Step 4
  
  
  
  
  Use 2 large egg lifters to carefully transfer the cake to a serving plate. Place the passionfruit pulp in a bowl and mix with a little extra lemon curd. Top the cake with whipped cream, mango and raspberries. Drizzle with the passionfruit mixture.
  
  
  

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