After trying the Australian Lamington dessert once, you will forever be among his admirers. All the charm of delicacies in a successful combination of components used in the recipe. It would seem that a traditionally dry biscuit harmonizes so successfully with chocolate glaze and coconut chips that it's simply impossible to stop on one piece of cooked cake. His amazing taste I want to enjoy more and more, washing down the slices with hot tea.
Australian Lamington Cake - recipe
Ingredients:
- fresh choice chicken eggs - 8 pcs .;
- sugar - 250 g;
- Wheat sifted flour of the highest grade - 250 g;
- butter, peasant - 35 g;
- dark chocolate - 300 g;
- cream in fat content of 33% - 150 ml;
- coconut shaving.
Preparation
- Choosing products for the preparation of Australian dessert, pay special attention to the freshness of eggs. The more fresh they are, the more successful the result will be. It is better to take butter and cream at home, but if there are not any, then the shops will do the trick. The main thing is that they are quality and fresh.
- We drive the eggs into a deep heat-resistant container and pour in the sugar.
- We install the vessel on a water bath so that its bottom does not come into contact with boiling water in the bottom vessel. Stir the egg mass with sugar with a halo and heat it with continuous stirring and easy whipping to a temperature of 40 degrees. Here, in order not to get trapped and not to spoil the result, it is better to use a special thermometer.
- Then continue the heated base of biscuit with a mixer. It should as a result increase in volume at least three times and turn into an airy and magnificent foam. Usually, if the mixer is high-quality and powerful, this stage takes ten to twelve minutes.
- Now we will stir the flour into the beaten egg mass. Do this carefully in three stages, sifting the wheat product through a strainer straight into the bowl and gently massaging with movements from the bottom up.
- The resulting dough should be homogeneous, but not lose its splendor and airiness.
- Butter must be introduced into the dough in a melted, but not in a hot form. It will be necessary to do this after adding a second portion of flour, before the third.
- Bake biscuit is better in a rectangular or square shape, which must be oiled and lined additionally at the sides and at the bottom with parchment cuts. Ideally for the number of components specified in the recipe, a square capacity of 20x20 centimeters or two rectangular 20x10 centimeters will suit. The dough should fill it in height by five centimeters, and on top of the sides should be at least a centimeter of stock. The oven is warmed up for baking delicacies to 190 degrees. In this case, we do not use convection.
- Ready biscuit is released from the parchment and cooled, and in the meantime we prepare the ingredients for decorating the dessert.
- Cream warmed to a boil and poured into a bowl with chopped small pieces of dark chocolate.
- Thoroughly mix the ingredients until all the chocolate slices are blooming. If necessary, heat the mass in the microwave - it must be sufficiently liquid before further use.
- Now cut the cooled sponge cake into 5x5 centimeters cubes, dipped each first in a chocolate creamy mixture, and then in coconut chips.
- We spread out the finished products on the board and let the chocolate freeze.