JAM PACKED CAKE!
It's shortcuts all the way to this show stopper! Layer bought lamingtons and custard, whip some cream and top it off with fresh berries.
lamington custard slice
makes 10 | prep 45 mins (+ 6 hours chilling)
500g fresh strawberries
480g (2 cups) Pauls French Vanilla Double Thick Custard
250g tub mascarpone
3 tsp gelatine powder
2 × 350g pkt jam-filled lamingtons (see tip)
250ml (1 cup) thickened cream, whipped to firm peaks
Strawberry jam, strained, to decorate
Grease a 7cm-deep, 10 × 20cm (base size) Loaf pan. Line the base and sides with baking paper, allowing the paper to overhang Reserve 6 strawberries to decorate. Hull and halve the remaining strawberries. Use electric beaters to beat custard and mascarpone in a bowl until just combined. Place 2 tbs water in a small heatproof bowl. Sprinkle with the gelatine. Stir until wel combined. Place the bowl inside a Larger heatproof bowl. Pour boiling water into the Larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Beat gelatine mixture into custard mixture until well combined. Use a serrated knife to cut Lamingtons in half horizontally. Place a layer ot Lamington halves, coconut-side down, in base of prepared pan trimming to fill any gaps as needed Top with half of the custard mixture and smooth the surface. Top with half of the halved strawberries, cut-side down, pressing gently into the custard mixture. Smooth the surface. Top with another Layer of Lamington, and the remaining custard mixture and strawberries. Finish with a final Layer of Lamington, coconut-side up. Cover with plastie'wrap and place in the fridge for 6 hours or overnight to set. Turn the slice onto a serving board or plate, tugging paper if necessary to release. Top with cream and reserved strawberries. Drizzle over jam and cut into slices tb serve.
