Giant pie maker lamington wreath
Wow you friends and family this Christmas with a lamington wreath cooked in the hottest item of the year, a giant pie maker
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- Prep
- 50 mins
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- Total
- 15 mins
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- Serving
- Serves 10
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Ingredients
| 3/4 cup plain flour |
| 4 eggs, at room temperature |
| 2/3 cup caster sugar |
| 65g Devondale Salted Butter, melted |
| 1½ cups desiccated coconut |
| ½ cup raspberry jam |
| 300ml Devondale thickened cream, whipped |
| Small fresh mint leaves, to decorate |
| Fresh raspberries, to decorate |
| Cherries with stems attached, to decorate |
| CHOCOLATE ICING |
| 2 cups icing sugar, sifted |
| ¼ cup cocoa powder, sifted |
| ½ cup Devondale Full Cream Pure Milk |
| 25g Devondale Salted Butter, melted |
Directions
- Double sift flour over a sheet of baking paper. Using electric beaters, beat eggs and sugar in a large bowl for 8 to 10 minutes or until thick, pale and creamy. Once egg mixture is thick, preheat family pie maker (we don’t want it too hot)..
- Sift flour over egg mixture. Using a large metal spoon, fold until just combined. Working quickly, fold in melted butter until combined. Pour half the egg mixture into slightly heated pie maker. Close lid. Cook for 8 minutes or until sponge is puffed and just firm to touch. Carefully remove sponge and transfer to a wire rack to cool completely.
- Repeat with remaining batter. Check mix after 7 minutes as the pie maker will be hotter than before - if sponge is almost done at 7 minutes, turn off pie maker and allow sponge to continue to cook with lid closed for the last minute of cooking time..
- Make chocolate icing: Whisk all the ingredients in a large bowl until smooth and combined. Stand for 15 minutes to thicken slightly.
- Once cakes are cool, use a 6.5cm round pastry cutter to cut a round from the centre of each cake (see note). Place coconut on a rimmed baking tray. Carefully dip cakes, one at a time, in chocolate icing, turning to coat (be careful as you don’t want to break the cake). Coat cakes in coconut. Transfer to a baking paper-lined tray. Refrigerate for 30 minutes to allow icing to set slightly.
- Transfer one cake to a serving plate. Spread with 1/3 cup of the jam. Combine remaining jam with 2 teaspoons water in a small bowl. Set aside. Place whipped cream in a piping bag fitter with a star nozzle. Pipe three-quarters of the cream over jam. Sandwich with remaining cake. Pipe small amounts of cream over top lamington (this helps fruit secure to cake). Drizzle with raspberry jam mixture. Decorate with mint leaves, berries and cherries. Serve.
