Kirsty's Rudolf Lamingtons

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 150°C, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Grease and line the base and sides of a 23cm square cake pan.

• 3

  Sift the flour, baking powder and salt together and set aside.

• 4

  Place the eggs, sugar and glucose syrup in the bowl of a stand mixer. Whisk on high speed for 10 minutes, or until light, airy and tripled in volume. Then, while whisking, gradually add the oil in a thin, steady stream, until fully incorporated.

• 5

  Fold in the dry ingredients, then fold in the milk. Pour into the prepared pan.

• 6

  Once preheated, place in the oven and cook for 40 minutes.

• 7

  The cake is ready when a skewer inserted into the center comes out clean. If not, cook it a little longer.

• 8

  Remove from the oven and allow to cool in the pan for 10 minutes. Turn onto a wire rack and remove the parchment paper. Allow to cool completely.

• 9

  Once cool, trim and discard the sides from the cake. Cut the cake into 3 even pieces, then cut each piece into 10 slices, approximately 1.5cm thick, then trim the crust.

• 10

  Place the gelatin into iced water and soak for at least 10 minutes, or until softened. Place the milk, cream, sugar and vanilla in a small saucepan over medium-high heat. When the mixture comes to a boil, remove from the heat. Squeeze the gelatin to remove excess liquid. Add to the cream mixture and stir to dissolve. Strain the mixture through a fine sieve into a tray to cool, stirring occasionally.

• 11

  One at a time, dip the soaked cake into the cooled glaze, gently turning to coat. Remove and place in the coconut, turning to coat. Place on a tray and refrigerate for at least 2 hours to set.

• 12

  Place the sugar, cocoa powder, butter, salt and boiling water in a bowl and whisk until combined and smooth. Allow to cool to room temperature. Place the coconut in a shallow bowl.

• 13

  One at a time, dip the soaked cake into the cooled glaze, gently turning to coat. Remove and place in the coconut, turning to coat. Place on a wire rack set over a tray and refrigerate for at least 2 hours to set.

• 14

  Cut the pretzels in half and insert into the sides of the lamingtons to form the antlers. Using a little of the melted chocolate, stick a red m&m in the center of each lamington to form the nose and 2 same colored m&m’s for the eyes.

  Tip: Spoon the melted chocolate into a piping bag or resealable plastic bag and snip the tip.
• 15