Lamington Cakes
12 servings
30 minutes
Lamington is a famous Australian dessert that emerged in the late 19th century and is named after Lord Lamington. These delicate sponge cubes coated in chocolate glaze and sprinkled with coconut shavings captivate with their lightness and rich flavor. The vanilla aroma of the sponge harmonizes with the rich chocolate glaze, while coconut adds a pleasant texture. In Australia, they are often served at tea parties and festive gatherings, as well as used in charity sales called 'Lamington drives'. Lamingtons are perfect for both everyday desserts and special occasions, delighting with their tenderness and vibrant taste.
1
Preheat the oven to 180 degrees. Grease a 23 cm square pan and line it with parchment paper.
- Butter: 115 g
2
Sift wheat and corn flour into a bowl. Add 185 grams of softened butter, sugar, vanilla, eggs, and 125 ml of milk. Beat everything well with a mixer for 4 minutes. Transfer the dough to a mold. Bake for 50 minutes until done. Leave in the mold for 3 minutes, transfer to a plate, and cool.
- Self-raising flour: 185 g
- Cornmeal: 40 g
- Butter: 115 g
- Cane sugar: 250 g
- Vanilla extract: 2 teaspoons
- Chicken egg: 3 pieces
- Milk: 295 ml
3
Cut off the top crust of the baked sponge, then the side crusts, and slice it in half horizontally. Whip the cream in a bowl with a mixer until stiff peaks form. Place one sponge layer on a board and spread cream on it, then place the second layer on top. Cut the sponge into 16 squares.
- Cream: 185 ml
4
Sift the powdered sugar and cocoa into a saucepan and add the remaining butter and milk. Place it over a water bath and stir until the mixture is smooth. Remove from heat. Place 90 grams of coconut flakes on a baking sheet. Using two forks, dip a piece of sponge cake into the glaze, then roll it in coconut and place it on a rack. Repeat the same with the others.
- Icing sugar: 500 g
- Cocoa powder: 40 g
- Butter: 115 g
- Milk: 295 ml
- Desiccated coconut: 270 g
