Lamington crepe cake

This lamington crepe cake is my second recipe share dedicated to this year’s Australia Day. A fun dessert to put together that will definitely be a point of discussion at the dinner table.

What is a lamington?

A lamington is an Australian sweet. They are large pieces of sponge cake coated with chocolate and then covered in coconut. You may also see lamingtons with strawberry jam in the middle.

Two fellow foodies have lamington recipes on their blog you may also want to try. Click here for Marie’s “Classic Australian Lamingtons” and click here for Kathryn’s “Apricot lamington layer cake”

Strawberry chia sauce

For the lamington crepe cake there are a lot of sweet Nutella layers, so instead of store-bought strawberry jam I made strawberry chia sauce. The sauce is not too sweet, if anything it has a bit of a tang so it balances it all out.

Tips on assembly

The crepe recipe below will produce enough crepes for you to stack and create the crepe cake. To help speed up the process and to help make the tower sturdier you may make them thicker by using more batter when frying. Furthermore, if you have two frying pans the same size you may use both at the same time to speed up the process. Lastly for the crepe cake to look consistent you may need to cut around the edges of some crepes if they are not all round.

For more sweet creations, traditional and non, check out this link!

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Lamington crepe cake

Prep Time

15 mins

Cook Time

1 hr

Assembly Time

30 mins

 

Course: Breakfast, Brunch

Cuisine: Australian, French

Servings: 8 people

Author: Eleni Georges

Ingredients

Crepes

• 3 cups plain flour 500g
• 4 ½ cups milk
• 4 large eggs
• 4 tsp caster sugar
• 80 g unsalted butter, melted, extra for frying
• 2 tsp vanilla bean paste

Strawberry sauce

• 400 g strawberries, washed, leaves removed and quartered
• 1 tbs sugar
• 1 tbs water
• 1 tbs lemon juice
• 4 tbs chai seeds

Assembly

• 125 g desiccated coconut
• 300 g Nutella
• 2-3 lamingtons (optional)
• 1 punnet of strawberries, halved (optional)

Instructions

Crepes

1. Use a blender and process all the ingredients together. Allow the batter to rest covered at room temperature for 15min. During this time make the strawberry chia sauce.
2. Heat a 24cm frying pan to a high heat. Once it gets hot, reduce it to a medium heat and brush some melted butter all around.
3. Pour ¼ cup of the batter, swirl it around so a round shape is created and the batter is evenly distributed. After a couple of minutes, the edges will begin to dry and the bottom will brown. It is time to then turn the crepe over to cook on the other side. Once it gets some colour you may remove the crepe on a plate and repeat the process until all the batter is used.

Strawberry chia sauce

1. In a small sauce pan add all the ingredients besides the chia seeds. Allow the strawberries to cook and soften for 5min. Use a hand blender to process the strawberries to a smoother consistency. Add the chia seeds and stir the mixture for 3min. Set the pot aside and allow it to cool completely to thicken.

Assembly

1. Spread a thin Nutella layer on a crepe and sprinkle some desiccated coconut. Spread some strawberry sauce and desiccated coconut on a second crepe and place it on top of the first one. Continue the same pattern alternating between the two spreads until all the ingredients are finished. Top with lamington pieces and strawberries. Serve the crepe cake soon after. I prefer eating it straight away rather than after it has been chilled in the refrigerator.