CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Lemony Laminations

  • Overview
  • Ingredients
    9 items
  • Directions

LEMONY LAMINGTONS 🍋
Delicate layers of cake, generously filled with LUXURIOUS HOMEMADE LEMON CURD, then lovingly dipped into a SILKY LEMONY WHITE CHOCOLATE sauce and rolled in coconut. Every bite bursts with bright citrus and indulgent sweetness – a showstopper of a recipe that’s guaranteed to impress.

 

3          store bought Madeira cake loaves – place in freezer for 30 minutes

QUICK LEMON CURD
2          eggs

2          egg yolks

140 g   castor sugar

125 ml lemon juice and zest of 1 lemon

10 ml   cornflour mixed with 30 ml lemon juice to make a paste

110 g   cubed butter

WHITE CHOCOLATE & LEMON DIPPING SAUCE

150 g   white chocolate

60 ml   milk

40 g     butter

270 g   icing sugar

            Zest of 2 lemons

±30 ml lemon juice if necessary

500 ml desiccated coconut

 

  • TO MAKE THE LEMON CURD: Mix together all the ingredients in a saucepan and mix well. Place on low heat and stir until thickened and just starting to bubble.  Remove from heat and strain through a sieve.  Cover and cool completely in the fridge.
  • TO ASSEMBLE: Trim the edges of the cake with a serrated knife and cut the cake horizontally into 2 layers (each about 15mm thick)
  • Spread with the lemon curd and sandwich together.Cut into squares and place in the freezer for 1 hour or longer to firm up (it will make dipping easier).
  • TO MAKE THE WHITE CHOCOLATE & LEMON DIPPING SAUCE: Place the chocolate, milk and butter in a small saucepan on low heat and stir to melt.
  • Sieve the icing sugar and stir it into the melted chocolate mixture.Add the lemon zest.  Mix very well and add a little warm lemon juice (if needed ) to get the right dipping consistency
  • Add the coconut into a large, deep plate
  • Using two forks, dip an ice-cold piece of cake into the sauce, making sure that all sides are coated, and allow any excess sauce to drain off. Roll into the coconut and repeat with the rest of the cake squares.Garnish with lemon zest
  • Set in the fridge for at least one hour before serving.They will store well in a sealed container in the fridge for a few days.  Best served at room temperature