Make Ahead

Pannacotta Lamington

March 21, 2017
1 Ratings
Photo by Janet Alice
  • Makes 24
Author Notes

I visited the amazing bakery cafe, Flour and Stone in Sydney (Aust) last year and couldn't get enough of their infamous pannacotta lamington! This is my spin on the delight - a vanilla buttercake recipe, soaked in pannacotta and sandwiched together a la lamington style! —Janet Alice

What You'll Need
  • Vanilla butter cake
  • 300 grams unsalted butter, room temperature
  • 300 grams caster sugar
  • 300 grams self-raising flour, sifted twice
  • 3 eggs
  • 142 milliliters milk
  • 1 teaspoon vanilla bean paste
  • 5 grams freeze dried strawberries
  • 100 grams strawberry jam
  • Pannacotta and ganache
  • 2 gelatine leaves
  • 400 milliliters thickened cream
  • 100 grams caster sugar
  • 1 teaspoon vanilla bean paste
  • 400 grams dark chocolate, chopped
  • 200 grams thickened cream
  • 500 grams flaked coconut, lightly toasted
  1. Preheat oven to 175 degC, grease & line two 8x12 inch tins.
  2. Cream butter & sugar together until light and fluffy. Slowly add eggs. Gently fold in flour, milk & vanilla bean paste. Once just combined, divide batter into the two trays & bake for 20-25 mins (or until cake springs back upon touching/skewer comes out clean)
  3. Soften gelatine leaves by soaking in cold water. Squeeze out excess water & put aside gelatine.
  4. In a pot, heat up & combine cream, sugar and vanilla bean paste until sugar has completely dissolved. Remove from heat & whisk in gelatine. Strain through a sieve and let it come to room temperature.
  5. Once cakes and pannacotta have cooled to room temperature, pour equal portions of pannacotta mixture onto cakes (still in their tins). Let them chill in the fridge for about 2 hours (or until set).
  6. Once the pannacotta has mostly absorbed, spread a layer of strawberry jam on one layer of cake. Crush freeze dried strawberries & sprinkle over the jam layer.
  7. Carefully sandwich cakes together, and wrap tightly in cling film. Allow to set overnight. Once set, cut into even cubes & keep refrigerated.
  8. To make ganache, boil cream over the stove. Once its bubbling, remove from heat & stir in chocolate. Allow to cool to room temperature. If it's not runny enough, gently stir in some full cream milk.
  9. Spread half the coconut on a tray. Using tongs, thinly coat the lamington in the chocolate ganache and allow them to drip the excess off a cooling rack.
  10. Place lamington on coconut tray, and using your hands lightly dust the sides with flaked coconut. Repeat steps with all pieces of cake. Refrigerate finished lamingtons before serving.

See what other Food52ers are saying.

  • Janet Alice
    Janet Alice
  • Lauren Wohl-Sanchez
    Lauren Wohl-Sanchez

4 Reviews

Lauren W. July 30, 2017
Step 2 mentions eggs but they're missing from the ingredients list. How many eggs?
Lauren W. July 30, 2017
Also missing the info on jam in step 6. Strawberry?
Lauren W. July 30, 2017
And do you just pour the batter in step 2 into the baking dishes? How long do the cakes bake for?
Janet A. July 30, 2017
Hey Lauren, thank you for your notes. I've just fixed up the recipe so the missing elements are included. The recipe requires three eggs, 100g strawberry jam (step 6) & in step 2 I've clarified that you just divide & pour the batter into the two lined trays; to bake for 20-25 mins (or until a skewer comes out clean/cake springs at touch).