The Australian dessert "Lamington" is a rescue for the hostess who does not want to spend the evening in the kitchen on the eve of the celebration. Delicious cakes from a delicate porous biscuit covered with chocolate-coconut glaze - an unusual, but strikingly delicious modern dessert. To cook it is a pleasure: familiar products and an understandable scheme will provide an excellent result.
Ingredients:
- Sugar - 250 g
- Flour 250 gr
- Eggs - 8 pcs.
- Butter - 30 g
- Black chocolate - 300 g
- Fatty cream (not less than 33%) - 150 g
- Coconut chips
Cooking method:
- Whisk the eggs with sugar in the saucepan in a saucepan, then place it on a water bath (pour water on the bottom of the pan and put the saucepan in it so that the water does not touch it), turn on the medium fire. Heat the mass to forty degrees (check the temperature with a kitchen thermometer), continuing to work with a whisk
- Remove the bowl from the fire and beat for about ten minutes with a mixer until the mass turns into a thick foam, increasing by a factor of three
- Dividing the flour into several pieces, sift it in small portions into the egg mass, gently stirring each time with a spatula - to preserve the air texture
- Melt butter and pour with the second or third portion of flour into the dough, remembering to mix
- Place the dough in a rectangular or cake form lined with parchment. Bake in an oven, heated to 190 - 200 degrees for about 20 - 30 minutes. Readiness of a sponge cake should be checked with a skewer or fork. Cool the finished cake and cut into cubes
- For the glaze, heat the cream to a boil and pour into a bowl with pieces of chocolate, then stir thoroughly until smooth
- Dice biscuit dip into alternately in liquid chocolate, and then roll in coconut shavings. Allow the glaze to cool and serve to the table. Instead of coconut chips, you can use zest, chopped nuts, slices of dried cranberries, raisins or cherries