A cake called Lamington came from Australia. This delicacy is distinguished by its insanely delicate and unique taste - it literally melts in your mouth. And the most amazing thing is that it is very easy to make.
It is necessary
- - icing sugar - 500 g;
- - milk - 295 ml;
- - coconut flakes - 270 g;
- - cane sugar - 250 g;
- - cream - 185 ml;
- - wheat flour - 170 g;
- - baking powder for dough - 1.5 teaspoon;
- - eggs - 3 pcs.;
- - butter - 215 g;
- - corn flour - 40 g;
- - cocoa powder - 40 g;
- - vanilla extract - 2 teaspoons.
Instructions
Step 1
Using a deep-bottomed cup, sift the wheat flour into it first, then the cornmeal. Into this dry mixture add 185 grams of butter, previously softened at room temperature, as well as granulated sugar, vanilla extract, 125 milliliters of milk and raw chicken eggs. Beat the resulting mass, preferably using a mixer, for 4 minutes.
Step 2
After greasing a square baking dish with sunflower oil, put the resulting homogeneous mass on it - the Lamington cake dough. Send it to the oven and bake at 180 degrees until cooked through. This will take you about 50 minutes. Cool the finished biscuit in the form first and only then take it out.
Step 3
After taking out the resulting pastry, carefully cut off the top crust from it with a knife, then the crusts from the sides. Cut the remaining biscuit across so that you get 2 identical cakes.
Step 4
Whisk the cream in a separate bowl until a firm foam forms and brush over one of the sponge cakes. Cover the creamy mass with the second. Divide the resulting "construction" into 16 identical square pieces.
Step 5
In a loose, clean saucepan, combine the following ingredients: powdered sugar and cocoa sifted through a sieve, as well as the remaining butter and milk. Turn this mass into a homogeneous mass by melting it with a water bath.
Step 6
Dip each piece of biscuit into the resulting icing, then roll in coconut flakes, laid out on parchment paper. Let the treat sit on the wire rack for a while. Lamington cakes are ready!
