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VIDEORECIPE Best homemade recipe for Lamington typical Australian dessert
Australia's most famous culinary icon: a recipe created by Lord Lamington, Governor of Queensland 1896-1901, a cube of soft vanilla sponge cake dipped in chocolate and rolled in coconut. Follow the instructions step by step to have the tastiest Lamington
Ingredients
Bread sponge with butter and cream
- 4 egg
- 150 g sugar
- 150 g self-raising flour
- 35 g maize starch
- 25 g unsalted butter
- 80 ml water
Chocolate icing
- 400 g icing sugar
- 50 g cocoa
- 250 g heavy cream
- 10 g unsalted melted butter
- 150 g dried coconut flour
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Directions
Pour the eggs into the bowl of the mixer
Source: Youtube
Gradually, add the sugar
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Whisk for about 8 minutes or until the mixture is thick and tripled in volume.
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Sift the flour and cornstarch together.
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Combine the butter and water in a small bowl and heat together in the microwave for 30 seconds.
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Sprinkle the flour with a sieve into the egg mixture 2/3 times and mix with a rubber spatula, then add the water with the butter 2/3 times and mix again.
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Put the mixture into a 30cm by 20cm rectangular baking pan lined with baking paper and spread the mixture evenly.
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Bake in a preheated oven at 180 degrees for about 25 minutes.. Allow the cake to cool and then place in the freezer at least for an hour
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In the meantime, prepare the chocolate glaze by putting all the ingredients in the bowl of the mixer, Whisk for 10 sec / speed 6 or until smooth.
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Using a large serrated bread knife, cut the cake into 24 cubes of approximately 4.0 x 4.0 cm.
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Dip the cubes into the chocolate icing.
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Dip them into the desiccated coconut flour, using your fingers to make the coconut stick well to the 4 sides of the cubes.
Source: Youtube
Place them on a baking tray covered with greaseproof paper and refrigerate until ready to eat.
Source: Youtube
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RomiBest homemade recipe for Lamington typical Australian dessert
Australia's most famous culinary icon: a recipe created by Lord Lamington, Governor of Queensland 1896-1901, a cube of soft vanilla sponge cake dipped in chocolate and rolled in coconut. Follow the instructions step by step to have the tastiest Lamington
Pour the eggs into the bowl of the mixer
Gradually, add the sugar
Whisk for about 8 minutes or until the mixture is thick and tripled in volume.
Sift the flour and cornstarch together.
Combine the butter and water in a small bowl and heat together in the microwave for 30 seconds.
Sprinkle the flour with a sieve into the egg mixture 2/3 times and mix with a rubber spatula, then add the water with the butter 2/3 times and mix again.
Put the mixture into a 30cm by 20cm rectangular baking pan lined with baking paper and spread the mixture evenly.
Bake in a preheated oven at 180 degrees for about 25 minutes.. Allow the cake to cool and then place in the freezer at least for an hour
In the meantime, prepare the chocolate glaze by putting all the ingredients in the bowl of the mixer, Whisk for 10 sec / speed 6 or until smooth.
Using a large serrated bread knife, cut the cake into 24 cubes of approximately 4.0 x 4.0 cm.
Dip the cubes into the chocolate icing.
Dip them into the desiccated coconut flour, using your fingers to make the coconut stick well to the 4 sides of the cubes.
Place them on a baking tray covered with greaseproof paper and refrigerate until ready to eat.
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