Gold caramel Lamington at Novotel Hyderabad Convention Centre

Lamington sponge

Egg yolk – 4 no’s

Icing sugar – 120gms

Flour – 180gms

Egg white – 4 no’s

Castor sugar – 60gms

Raspberry jam – 125gms

Gold Caramel mousse

Callebaut gold chocolate – 200gms

Fresh cream – 500gms

Sugar – 25gms

Egg yolk – 6 no’s

Whip cream – 750gms

Gelatine – 30gms

METHOD OF PREPARATION

Lamington sponge

Preheat the oven to 190 degrees. Grease a baking tray and line the bottom with parchment paper.

Sift the flour, icing sugar together and set aside. Using a hand mixer, beat egg white and castor sugar until soft peak stage. Fold in the dry ingredients using a rubber spatula. Add the egg yolk on it, mixing constantly with spatula. Transfer the batter to prepared tray. Bake for 7 to 8 minutes or until the toothpick inserted into this cake comes out very clean. Allow it to cool.

For layering

Cut the sponge cake into three pieces. Spread the bottom with raspberry jam and place the next sponge repeat the process with one more layer.

Gold caramel mousse

Make sabayon with egg yolks, sugar. Then add the fresh cream and cook more time. Let the sabayon cool down then fold in the melted cold chocolate and gelatine. Finally fold whip cream. Pour it in mould and freeze overnight than glaze when is ready.

Assembling

Cut the layered lamington in square shape. Pour out the coconut flakes into a small shallow bowl. Use a fork, and dip lamington into this chocolate frosting, coating all the sides and roll them in the coconut flakes. Arrange the glazed gold caramel mousse on it. Garnish it.

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