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Lamington Yuzu Mango

6 persons
Difficulty
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Ingredients

YUZU COCONUT CAKE
450g Golden Buttery Spread PL 790LTU-V
150g Custard filling
350g​ Cake flour
100g Desiccated coconut
60g Juicy shredded coconut
100g Yuzu juice
380g Sugar
400g Eggs
YUZU FILLING
50g​ UHT cream
400g Custard filling
8g Gelatine
38g Yuzu Puree
MANGO SYRUP COATING
200g Mango puree
10g Yuzu puree
50g Water
30g Sugar

Instructions

STEP 1 | YUZU COCONUT CAKE
  • Mix Golden Buttery Spread and sugar until fluffy.
  • Add whole egg into the margarine mixture gradually.
  • Blend in custard filling.
  • Gradually add flour, desiccated coconut and juicy shredded coconut.
  • Mix in Yuzu juice for flavour.
STEP 2 | MANGO SYRUP COATING
  • Mix mango puree, Yuzu puree, water and sugar in a saucepan.
  • Boil: Bring the mixture to a gentle boil and simmer until the sugar dissolves.
  • Cool: Allow the sauce to cool to room temperature.
STEP 3 | YUZU FILLING
  • Mix: combine Custard filling, UHT cream and yuzu puree.
  • Melt gelatin: soften gelatin sheets in cool water and melt soaked gelatin in a microwave oven.
  • Mix: add melted gelatin to the custard mi1ture and stir until smooth.
STEP 4 | ASSEMBLE
  • Spread 400g yuzu filling on the yuzu coconut cake, place the first yuzu coconut cake layer on top.
  • Freeze the assemble cake .
  • Cut into 6.5cm 1 6.5cm square (10 – 12 pieces), coat with the remaining yuzu filling and freeze again.
  • Insert stick into the lamington cake bottom, dip in mango syrup for coating.
    Coat with desiccated coconut.
  • Decorate and serve.

Lamington Yuzu Mango

Ingredients

YUZU COCONUT CAKE
450g Golden Buttery Spread PL 790LTU-V
150g Custard filling
350g​ Cake flour
100g Desiccated coconut
60g Juicy shredded coconut
100g Yuzu juice
380g Sugar
400g Eggs
YUZU FILLING
50g​ UHT cream
400g Custard filling
8g Gelatine
38g Yuzu Puree
MANGO SYRUP COATING
200g Mango puree
10g Yuzu puree
50g Water
30g Sugar

Instructions

Step 1
  • Mix Golden Buttery Spread and sugar until fluffy.
  • Add whole egg into the margarine mixture gradually.
  • Blend in custard filling.
  • Gradually add flour, desiccated coconut and juicy shredded coconut.
  • Mix in Yuzu juice for flavour.
Step 2
  • Mix mango puree, Yuzu puree, water and sugar in a saucepan.
  • Boil: Bring the mixture to a gentle boil and simmer until the sugar dissolves.
  • Cool: Allow the sauce to cool to room temperature.
Step 3
  • Mix: combine Custard filling, UHT cream and yuzu puree.
  • Melt gelatin: soften gelatin sheets in cool water and melt soaked gelatin in a microwave oven.
  • Mix: add melted gelatin to the custard mi1ture and stir until smooth.
Step 4
  • Spread 400g yuzu filling on the yuzu coconut cake, place the first yuzu coconut cake layer on top.
  • Freeze the assemble cake .
  • Cut into 6.5cm 1 6.5cm square (10 – 12 pieces), coat with the remaining yuzu filling and freeze again.
  • Insert stick into the lamington cake bottom, dip in mango syrup for coating.
    Coat with desiccated coconut.
  • Decorate and serve.