Authors: aapple mint
I’ve talked about this before … That there are two kinds of people … The kind who go to a restaurant and always order the same dish, and then there are those who like to try new things every time. Well almost the same rule applies to baking too. Either you’ll always use the same recipe for your vanilla sponge cake, make your bread n butter pudding the exact same way, always use chocolate ganache on your chocolate cake … and there are also those who keep trying new recipes for the same cake, or perhaps new cakes altogether ! Well thats good, experimenting & learning new things is always good. But there are also times, when you really do want to eat your favourite cake, your favourite dessert, again and again and again.
These Lamingtons fall exactly in that category. Soft, yellow, pillowy sponge squares dipped in chocolate icing and rolled in desiccated coconut; C’mon ! You can’t not have these on your top 3 ! And thats exactly why every time, I need to make that comforting, fall back dessert , I have to come back to these lamingtons. The recipe for these you can find here, here and here.
To deck them up, I frosted them with some vanilla bean infused cream cheese. If you’ve been following me, you can tell by now, I use cream cheese often. Its ‘cuz its really that good. Take about 200 ml of cream, heat it and add the scrapped vanilla bean seeds from the pod. Let the flavour infuse, and allow it to cool. Take about 226 gms of Philadelphia cream cheese. Thats one whole packet. Beat it with electric beaters till soft, now beat the cream in to the cheese and add some caster sugar, just sweet enough to your taste. Fill it into the piping bag, fitted with a nozzle of your choice. Pipe some on top of the chilled lamingtons and top them with jujubes and maraschino cherries. They are ready to serve.