Missing the summer days, the taste of summer sweet berries….that was my inspiration for this raspberry frozen yogurt, little cakes filled with my homemade raspberry jam that I made last summer…. brought back the taste I have been craving!
I made a yellow cake from The Cake Bible by Rose Levy Beranbaum, this is the third time trying this recipe and finally it worked out better than the other two times I made it!
Lamingtons are vanilla cakes that are cut into little squares, and have a jam filling covered in chocolate frosting then covered in coconut….sounds easy right? Well maybe for some, as for me I found them to be a challenge….maybe because I never made individual cakes. I should have cut them smaller….and maybe add them to the freezer for a bit to make it easier to work with.
Well they taste amazing, and looked good if you didn’t know what a Lamington is supposed to look like!
Now because the recipe comes from the book….I am not able to share the recipe with you, unless someone tells me I can! There is a recipe for yellow cake on her site that is similar to the one I used: realbakingwithrose.com/recipes/cakes/ just scroll down the page and its the last one called Rose’s Favourite Yellow Cake.
I can tell you that I learned something about cake flour!
If you don’t have cake flour which I never do…after some research I found out that all you have to do is for 1 cup all purpose flour, remove 2 tbsps! Some say to add cornstarch, and that is what I did…for every cup that I removed 2 tbsp of flour I replaced with cornstarch so for 3/4 cup flour you add 2 tbsp cornstarch.
I will now explain how to put the cakes together!
I baked the cake, cooled and divided in half, filled the middle with raspberry jam, cut the cake into individual squares. You can fill it with a chocolate frosting or any filling you like.
Place cakes on a cooling rack, on top of a baking sheet. Pour frosting over each individual cake with a ladle, or if you cut them small enough you can dip them.
For frosting you will need:
- 4 cups icing sugar
- 1/3 cup cocoa
- 2 tbsp butter
- 1/2 cup milk
- 4 tbsp boiling hot water
In a double boiler, mix the ingredients and stir till becomes thin and glossy.
It thickens up pretty fast, so you have to cover the cakes right away.
You will need 2-3 cups of medium shredded coconut, if your cakes are small enough you can roll them into the coconut, mine were a bit bigger and were not fully covered by the chocolate frosting so I just sprinkled the coconut.
For the frozen yogurt what you will need:
- 4 cups of plain yogurt
- 1/2 cup milk
- 3 tbsp raspberry flavoured gelatin
- 3/4 cup sugar
- 1/2 cup frozen or fresh raspberries
- 1/4 cup raspberry jam
Make sure your ice cream maker bowl has been in the freezer for 24 hours.
Strain the yogurt in a cheese cloth or strainer, takes 2 hours.
In a mixing bowl, combine the strained yogurt, gelatin, sugar and milk. Refrigerate for 2 to 4 hours.
Pour the mixture in the ice cream bowl and start the machine. At 15 mins, add the raspberries, and jam, continue for 5 more mins in total it takes 20 minutes to form.
Pour into a container and place in the freezer for 1-2 hours before serving to firm. Enjoy:)
I had asked on my Facebook fan page what would go well with my raspberry frozen yogurt, I got some great suggestions, one was the combination of lime and raspberry and another one for meringue which I was thinking of as well. These turned out tangy and sweet, if you love lime and meringue you will love these!
- 3 egg whites
- 3/4 cup sugar
- squeeze of lime juice
- 1/2 tsp of lime zest
- 1 tbsp of lime flavoured gelatin
In mixing bowl whisk the egg whites till foamy takes a few minutes ,pour sugar 1 tbsp at a time continuing to beat till glossy and firm.
Whisk in the gelatin, zest and a squeeze of lime juice.
Spoon meringue in a pastry bag.
Preheat the oven to 250, cover cookie sheet with parchment paper and pipe the meringue in any shape you like.
Bake for 30 mins, make sure to check on them as they may burn, every oven temperature is different.