Guilt-less Desserts & Treats for your Family


Lamington Cheese Cake

We’ve spent the last few days at a caravan park and I was pleasantly surprised at how quickly and easily all 3 of the kids made friends. Within minutes of arriving they’d ditched their daggy parents and made a beeline for the playground to meet their new camping BFF’s.

What I observed were non judgemental, seemless interactions between kids of all different ages, back grounds, nationalities and (most importantly apparently) knowledge about the latest Pokemon movie. There was no excluding someone from a game of Marco Polo based on their weight or hair colour; they simply wanted to have fun and explore with friends.

This got me thinking about the different ways kids and adults make new friends, or perhaps more specifically former extroverted now insecure females like myself. Whilst I did have a lovely chat with a travel blogging mum in the pool most of my other interactions were courteous nods, basic hellos or “sorry my kids belly flopped on your head”.

Making friends as an adult is tough. Usually it’s people you see regularly and have a common factor with; people from work, mums with kids at the same school or childhood friends who drift in and out. Even then with the hectic lives we have juggling kids, work, being a chef, taxi driver and expert in everything Marie Kondo you suddenly realise it’s been 6 months since you last spoke to your friend and you cross your fingers that they don’t reply to your sms with ‘who dis?’.

So what’s the difference between kids and adults making friends? Here’s my list of what goes on in the heads of kids and adults when faced with a friendly stranger.

Kids making friends

You look about my age.

They have a cool bike.

They’re wearing a Frozen T-shirt.

They’re literally the only other person on the playground.

Adults making friends

Are they the same age as me? Do I look that old? Oh god…do I look like my mother?!

Ooh, I like their car. I hope they don’t look in my car (quickly tries to hide the last months worth of rubbish that’s been left in the back seat and the funky smell that’s been wafting out from under the passenger seat for the past week).

Are we wearing the same T-shirt? That’s embarrassing.

So if I look at the ground instead of making eye contact, or better yet pretend to be doing something super important on my phone, then I won’t have to talk to them and can avoid all feelings of inadequacy.

Sound familiar?? If so maybe we should be BFFs! (you must love cake though otherwise it’s a deal breaker for me).

Australia Day this year gives us Aussies a nice relaxing long weekend, which for some of you may be spent at a caravan park. Weather you are in a van, tent or vegging out on the couch at home this Lamington Cheese Cake is the dessert for you.

This Lamington Cheese Cake uses these Gluten Free Lamington Fingers to form the base and walls and then the centre is filled with thickened cream and a swirl of jam. It’s like eating slices of the best cream filled Lamington.

I used 14 of the 15 Lamington Fingers this recipe makes. I trimmed the wall Lamingtons to fit the height of the tin (approximately 2/3 of their length) and used the left over pieces to fill in the gaps of the base layer as well as a few full length Lamington Fingers. The cream is thickened using gelatine to give it a non baked/mousse cheese cake consistency.

If you’re looking at a hot Australia Day then swap the cream filling for Vanilla Ice Cream and swirl through the jam before setting the cake in the freezer for at least 6 hours, or there is this Lamington Ice Cream Cake or these Lamington Ice Creams.

Gluten Free Lamington Fingers Gluten Free Cake Chocolate Ganache

This Lamington Cheese Cake is a slice of your favourite cream filled lamington!
Prep Time20 mins
Cook Time25 mins
Setting Time4 hrs
Total Time45 mins
Course: Dessert
Cuisine: Australia Day
Keyword: Lamington
Servings: 12 people
Author: Lisa

Ingredients

Lamington Cheese Cake

  • 15 Gluten Free Lamington Fingers see recipe below
  • 2 Cups thickened Cocont Cream place an opened can of coconut cream in the firdge overnight. use the thickened cream and discard the watery remains
  • 3 teaspoons Maple Syrup
  • 3 teaspoons Vanilla Extract
  • 3-4 teaspoons Gelatine the amount will depend on how runny your cream is. If in doubt use 4.
  • 1/4 Cup Water you can use the can left overs
  • 3-4 Tablespoons Jam I made my own Sugar Free Berry Jam

Gluten Free Lamington Fingers

  • 1 Gluten Free Cake baked in a 20cm X 30cm tin
  • 1 quanity Chocolate Ganache
  • 1-2 Cups desicatted Coconut

Gluten Free Cake

  • 6 Eggs
  • 1/2 Cup Maple Syrup/Rice Malt Syrup
  • 1 1/2 Cups Milk I use Coconut Milk
  • 3 teaspoons Vanilla Extract
  • 1 Cup plus 1 Tablespoon Cococnut Flour
  • 2/3 Cup Arrowroot
  • 3 teaspoons Baking Powder
  • Dash Salt

Chocolate Ganache

  • 1/2 Cup plus 2 Tablespoons Coconut OIl
  • 4 teaspoons Vanilla Extract
  • 2/3 Cup thickened Coconut Cream place an opened can of coconut cream/milk in the fridge overnight. Use only the thickened creama nd discard the watery remains.
  • 2 Tablespoons Maple Syrup
  • 1/2 Cup Cocoa

Instructions

Lamington Cheese Cake

  • Take a 20cm round springform cake tin and line the bottom with baking paper.
    Take 11 Gluten Free Laminton Fingers and trim them to 2/3 of their height. Place the fingers around the edge of the tin (non cut end up). Make then snug so there is little space between them.
    Take another 2 Gluten Free Lamington Fingers and line the base of the tin. Use the cut offs from the edges to fill in the gaps. If needed, cut up the remaining Gluten Free Lamington Fingers to fill the bottom.
    Place the tin in the fridge for 1 hour.
  • Place the thickened Coconut Cream in a bowl and whisk in the maple syrup and vanilla extract.
    Take 1/4 cup of water and place in a small bowl. Sprinkle the gelatin over the cream and allow to thicken for 5 minutes. Place that small bowl in a larger bowl full of boiling water, ensuring that no water is able to get into the gelatin mixture. Stir the gelatin mix until it has melted. Add the gelatine liquid to the cream and whip to fully incorporate.
    Pour the cream into the base of the cake and smooth the top.
    Dollop the jam over the cake and then swirl it though using a knife.
    Place the Lamington Cheese Cake in the fridge for at least 6 hours (overnight is best) to set before serving.

Gluten Free Lamington Fingers

  • Take the Gluten Free Cake fingers and dip them into the chocolate ganache. You can do this using forks to flip them or spread the ganache on using a knife/spatula.
    Dip the chocolate covered fingers in desicatted coconut and coat.
    Place on a piece of baking fingers and place in the fridge to allow the ganche to set before using for the Lamington Cheese Cake.

Gluten Free Cake

  • Preheat the oven to 180C/360F.
    Line and grease a 20cm x 30cm rectangular baking tray.
    In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
    Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
    Pour the misture into the tin and smooth the top.
    Place in the oven and bake for 20-25 minutes, or until cooked through.
    Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
    Once cooled, use your ruler to mark the cake at 4cm intervals across the short edge (will make 5 pieces) and 10 cm intervals along the long edge (will make 3 pieces). Cut the cake along it’s ength at these intervals to give you 15 finger pieces.
    If your cake was a slightly different size just divide the short length into 5 sections and the long into 3 sections.

Chocolate Ganache

  • Over a very low heat, melt the coconut oil.
    Add the maple syrup, vanilla and whisk until combined. Add the coconut cream and whisk until smooth and warm (not and never boiling!!)
    Add the cocoa and whisk until combined.
    Allow to cool slightly before using.
    If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
    Whisk gently until the lumps have broken and the ganache is smooth.
    A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it’s too warm or you notice the ganache becoming soft put it in the fridge.

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