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  • The Kind Harvest Co.

Berry Crumble Lamington

Prep time: 15-20 min | Cook time: 70min | Serving: 9 buns


Ingredients


Sponge cake

  • 276g The Kind Harvest Co. Self Raising Flour (2cups + 4tsp)

  • 360g whole eggs (room temperature) (8 medium eggs)

  • 8.2g vanilla extract (2 tsp)

  • 276g caster sugar (1 1/3 cup + 2 tbsp)

  • 4g baking powder (1tsp)

  • 200g flavourless oil (3/4cup + 2tbsp)

  • 2g cinnamon powder (3/4tsp)

  • 90g rolled oats (1 cup)

  • 50g fine desiccated coconut (1/2 cup)

Thick Vanilla Custard

  • 275ml thickened cream (1 ¼ cup)

  • 275ml whole milk (1 ¼ cup)

  • 6g vanilla extract (1tbsp)

  • 95g caster sugar (1/2 cup)

  • 20g cornflour (2tbsp)

  • 53g egg yolks (3 egg yolks)

Note: substitute with store bought double thick custard (optional)

Berry Compote

  • 94g caster sugar (1/2 cup)

  • 16g cornflour (1tbsp + 2tsp)

  • 30g water (2 tbsp)

  • 300g frozen mixed berries (2 cups)

Note: can use store-bought compote if desired

Caramelised White Chocolate Crumbs

  • 500g white chocolate chips (not ones containing vegetable oil) (2 cups)


Sponge cake:

  1. Preheat oven to 170℃ (fan-forced) / 190℃ (convectional). Grease and line (24cm x 5cm) square baking tin with baking paper, set aside.

  2. In a mixer with balloon attachment or handheld beater, whisk together eggs, vanilla, sugar on high speed till pale and doubled in volume.

  3. Take ¼ of the egg mixture into oil, whisk together until well combined. Add in the remaining egg mixture, then gently fold using a spatula till well combined.

  4. Sift all dry ingredients together, then gradually add into batter. Fold using a spatula until no lumps of flour remain.

  5. Pour batter into prepared baking tray. Bake in the oven for 25-35 minutes or until a skewer inserted into the centre of the sponge comes out clean, then cool completely. Note: Cover the cake pan with aluminium foil if browning too quickly.

  6. Once cooled, trim away brown edges or uneven surfaces, then cut sponge into 9 equals approx. (6cm x 6cm) squares. Refrigerate until needed.

Thick Vanilla Custard

  1. In a saucepan, combine cream, milk, and vanilla over low-med heat to a simmer or gentle boil.

  2. In a bowl, whisk together egg yolks, sugar, and cornflour till pale.

  3. Add a ladleful of the hot mix into the egg mix, then quickly whisk together to prevent curdling. Pour the tempered egg mix into the saucepan alongside the remaining hot mix, then continue cooking, stirring continuously over low-med heat till thickens.

  4. Strain hot custard into a clean bowl, cover with glad wrap directly touching the surface of the custard to prevent skinning. Refrigerate till fully cooled.

Note: Custard can be prepared a day before or optionally can be store-bought.

Berry Compote:

  1. Dissolve cornflour in water, set aside.

  2. In a saucepan, add the remaining ingredients then cook over medium heat to a boil.

  3. Add in the cornflour slurry, continue cooking stirring continuously till thickens then pour into a clean bowl and refrigerate till fully cooled.

Caramelised White Chocolate

  1. Preheat oven to 160℃ (fan-forced), 180℃ (conventional), line a baking tray with baking paper.

  2. Spread white chocolate chips in a single layer onto the lined baking tray, place in the oven for 11-13 minutes. Once the top starts browning, crumble the layer with a fork to ensure uniform colouration.

  3. Cool and set aside.

Assembly:

  1. Take one (6cm x 6cm) square sponge, add a dollop of the thick custard on top, followed by the berry compote, then top with another layer of sponge cake. Repeat steps till you have nine cubes.

  2. Using a palette / butter knife, take one of the cubes then cover all the surfaces with the remaining custard, then roll onto the caramelised white chocolate crumbs.

  3. Refrigerate or serve immediately.














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