300g plain flour
1L full cream milk
A generous pinch of salt
1 x 350g packet plain lamingtons
3 tbsp mascarpone
Raspberry/strawberry jam, to fill
Extra lamingtons, to decorate
Mini Australian flag toothpick, to decorate
To make crêpes, put all ingredients into a blender and blend until combined. Cover and rest the batter for 30 minutes to allow it to thicken slightly.
After resting, heat a small (20cm), non-stick frypan over medium heat. Take pan off the heat and pour in 1/8 cup of the batter and swirl around the saucepan to coat the base completely. Return to heat and cook until you see small bubbles coming to the surface of the crêpe. The edges will also begin to crisp up and lift away from the pan, which will make it easy for you to get a thin spatula underneath to lift the crêpe out (or just tip the frypan upside down to allow the crepe to fall out, like a pro).
Keep making those crêpes until all the batter is finished.
To make lamington butter, add lamingtons to a food processor and blend until a thick paste. Add mascarpone and blend until combined.
To assemble the cake, spread one crêpe with a thin layer of the lamington butter. Arrange, spread-side-up, in the centre of a serving plate. Spread another crêpe with a thin layer of lamington butter then sprinkle with a small amount of desiccated coconut then layer on top of the first crepe. Spread another crêpe with a thin layer of jam then layer on top of the second crêpe. Repeat alternating layers with remaining crepes until you have a tall stack that resembles a cake. The top layer should be the lamington butter sprinkled with desiccated coconut.
Decorate the top with extra, store-bought lamingtons and crown with an Aussie flag.