Kirsty's Rudolf Lamingtons

Instructions

• 1Insert the wire rack into position 6. Set the oven to Bake, Convection, 300°F, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 2Grease and line the base and sides of a 9-inch square cake pan.
• 3Sift the flour, baking powder and salt together and set aside.
• 4Place 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.
• 5Fold in the dry ingredients, then fold in the milk. Pour into the prepared pan.
• 6Once preheated, place in the oven and cook for 40 minutes.
• 7The cake is ready when a skewer inserted into the center comes out clean. If not, cook it a little longer.
• 8Remove 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.
• 9Once cool, trim and discard the sides from the cake. Cut the cake into 3 even pieces, then cut each piece into 10 slices, approximately ¾-inch thick, then trim the crust.
• 10Place 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.
• 11One 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.
• 12Place 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.
• 13One 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.
• 14Cut 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.
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