Low Carb Raspberry Lamingtons
      by Lakanto Australia

      We love this symbolic food icon of Australia, The Lamington, even more with 95% Less Sugar!

      This recipe saves you  about 25g of sugar per serve. Enjoy with a nice cuppa ☕️

      Prep Time:
      		 30 minutes
      Cook Time:
      		 15 minutes
      Makes
      		 1.4kg
      Serves
      		 12 lamingtons
      Difficulty Level
      		 easy


      Ingredients:

      Sponge

      1. 8 whole eggs, separated
      2. 2 egg yolks
      3. 1 cup Lakanto Baking Blend
      4. 80g plain flour
      5. 3 tbsp cornflour
      6. 2 1⁄2 tbsp unsalted butter, melted
      7. 5ml (1 teaspoon) vanilla extract
      8. 1⁄2 cup desiccated coconut
      Raspberry Icing
      1. 2 tbsp unsalted butter
      2. 4 tbsp strawberry sugar free jelly crystals (alternative
      3. gelatine crystals and raspberry flavour)
      4. 1 cup Lakanto Icing Powder
      5. 250ml water
      Raspberry Compote
      1. 2 cups frozen raspberries
      2. 1 cup Lakanto Baking Blend
      3. 1⁄2 tsp vanilla essence
      4. 2 tsp arrowroot
      5. 1⁄4 cup water

      Chantilly cream
      1. 1 cup  double cream
      2. 3 tbsp Lakanto Icing Powder
      3. 1⁄2 tsp Vanilla Essence

      Method

      Sponge

      1. Preheat oven to 180°C. Grease and line 25x 20 baking tray.
      2. Place 10 yolks and 90g Lakanto Baking Blend in a bowl and beat until pale.
      3. Sift the flours together, then fold into the yolk mixture.
      4. Fold in butter.
      5. Beat egg whites with remaining Lakanto Baking Blend and vanilla. Fold half the egg whites into yolk mixture.
      6. Fold in remaining egg whites.
      7. Spread into pan, bake for 15 minutes. Remove from oven, cover with a tea towel.

      Raspberry Icing
      1. Place the butter and sugar free jelly crystals in a bowl, pour over 250ml boiling water and stir to dissolve butter.
      2. Sift in the icing sugar, whisk until smooth.
      3. Set aside to cool slightly.
         

      Raspberry Compote

      1. Combine all the Compote ingredients into a small pot and bring to the boil remove from the heat and allow to cool.

      Chantilly Cream

      1.  Whip the double cream until it peaks then add the vanilla and pure icing powder and keep refrigerated.

      To Finish the Lamingtons

      1. Cut sponge into 12 squares, dip in the icing, then roll in coconut.
      2. Dollop the raspberry compote and cream between the two lamingtons.

       

       

      Approx. Nutritional Information Per Serve 85g - Energy 616kJ (147 Cal) - Protein 3.3g - Total Fat 11.0g Saturated Fat 7.0g -
      Carbohydrate 6.5g - Fibre 2.1g - Sugar 1.3g Sodium 38mg Erythritol 23.2g

      RSLA0168*

      Topics: Low Carb Monkfruit Sweetener Baking Blend Diabetic Friendly Keto Lakanto Monkfruit Icing Powder Cake

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