Barbie inspired Pink Blackcurrant Cream Lamingtons. A Wiltshire recipe to bake at home.

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Wiltshire Recipe | Pink Blackcurrant Cream Lamington
Wiltshire Recipe | Pink Blackcurrant Cream Lamington

The much-anticipated release of Barbie’s latest movie has us all feeling a touch of nostalgia and a whole lot of excitement. And what better way to celebrate this iconic doll’s cinematic debut than with a scrumptious treat that perfectly captures her vibrant and glamorous spirit? Get ready to indulge in the delightful world of Barbie with our Barbie-themed recipe: Pink Blackcurrant Cream Lamingtons.

And to ensure your baking experience is as smooth as Barbie’s signature glide, we’ll be showcasing the incredible baking accessories from Wiltshire, including the Pink Silicone Spatula, Pink Silicone Whisk, Tin Sifter, and the Two Tone Square Cake Pan. So, grab your aprons, channel your inner pastry chef, and let’s embark on a baking adventure fit for the queen of fashion herself!

Ingredients: 6
Prep time: 1.45 hours Servings: 16

Ingredients
• 250g sugar
• 6 eggs
• 120g butter, melted
• 1 tsp vanilla extract
• 250g self-raising flour
• 1 tsp salt

White Chocolate Ganache
• 1 cup cream
• 500g white chocolate
• Pink gel food colouring
• 2-3 cups desiccated coconut

Decoration
• Bonne Maman Blackcurrant Conserve
• 600ml cream
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• Milk chocolate shavings

Method

  1. Preheat oven to 1900C (Fan bake) and line Enamel Brownie Pan or Two Tone Square Cake Pan 20cm. Set aside.
  2. To make the vanilla sponge add the sugar and eggs to the bowl of an electric mixer and beat for 5-7 minutes until thick, creamy and doubled in size. Add the butter and vanilla, then gently combine on low. Sift in the flour and salt and mix on low until no lumps of flour are present.
  3. Pour the mixture into the lined tin and bake for 30-40 minutes or until a skewer comes out clean. Remove from the oven and cool completely.
  4. Leave the cake in the pan and cut into 16 even pieces. Place the pan into the freezer and leave for 30-45 minutes to chill the cake to help keep its shape when iced.
  5. To make the white chocolate ganache, pour the cream into a saucepan over medium heat and bring to a boil. Making sure there are bubbles across the entire surface. Remove from the heat and add in white chocolate.
  6. Gently stir until chocolate has completely melted and there are no lumps. Stir in the pink food colouring to the desired shade. Remember to add 1-2 drops to begin with to get a base colour before proceeding. You do not want to add to much. Set the ganache in the fridge for 5-10 minutes to let the mix slightly thicken.
  7. Pour the ganache into a shallow bowl and add the desiccated coconut to a small tray. Dip one of the chilled sponge squares into the ganache, coating all sides. Remove from the ganache and let the excess drip off before dropping it into the coconut and tossing it to cover it completely. Set aside on a lined tray. Repeat with the remaining squares of cake. Place the tray into the freezer or fridge to set the icing.
  8. To prepare filling, in the bowl of an electric mixer add cream, icing sugar and vanilla, and whip until soft peaks form. Set aside.
  9. Cut the set lamingtons in half and spread ½ tbsp of Bonne Maman Blackcurrant to conserve along the base of the lamington. Add a tablespoon of cream on top and sandwich the two lamingtons halves together. Repeat with the remaining lamingtons.
  10. To serve add another dollop of cream on top and finish with a sprinkle of milk chocolate shavings.