Lamingtons Filled with Vanilla Custard



For the sponge cake:

For the vanilla custard (we used instat custard mix following the instuctions in the package):

For the chocolate icing:


For the sponge cake:

 In a large bowl, cream the butter, add the egg yolks one at the time until blended. Add the vanilla and mix well.

In a separated bowl, sieve the flour with the baking powder, add to the egg yolk mixture and mix until well blended.

In another bowl beat the egg whites until foamy, add the sugar little by little and mix until forming stiff peaks.

Fold the egg white mixture in the flour mixture with a spatula without over mixing.

Pour the batter in a greased rectangular baking dish and bake on a previously pre-heated oven at 180° C for 35 minutes or until toothpick inserted in the center comes out clean.

For the vanilla custard:

Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

Cool completely the cake and cut into cubes (we did rectangles). Heat the milk and chocolate, stirring constantly until the chocolate is melted and you get a creamy mixture.

Start with 1/2 cup milk and add the rest gradually for avoiding it becomes too runny. Allow it to cool so it's easy to handle.

Cut the cake cubes across the middle and fill it with about 1 tbs of custard, coat with the chocolate on all sides and then roll it into coconut.