Lamingtons

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Sponge

6 eggs
170 g sugar
100 g flour
70 g cornflour
70 g butter
Beat the eggs and sugar together until light and fluffy. Melt the butter and fold in. Combine the flour and cornflour, then sift into the egg mixture, folding in gently after each addition.
(Pre-)heat cooking space to 180°C with Hot air humid
Turn the mixture into the greased cake tin lined with baking paper. Place the tin on the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Hot air humid 180°C for 30 Mins
Leave the baked Lamingtons to rest for 10 minutes. Afterwards, turn the sponge out onto a wire cooling rack, cover with a clean kitchen towel and leave to rest overnight.

Icing

110 ml water
50 g cocoa powder
400 g icing sugar
20 g butter
200 g desiccated coconut
Boil the water, then remove from the heat. Add the cocoa powder, icing sugar and butter and stir until smooth.
Cut the sponge into 3 cm cubes. Using a fork, dip the sponge cubes one at the time into the icing, roll in the desiccated coconut and then leave to rest for a couple of hours.

Garnish

300 ml cream
250 g raspberries
Whip the cream and serve with the Lamingtons along with raspberries.
  • Wire shelf
  • Cake tin, 20 × 30 cm
Quantity Ingredient
200 g desiccated coconut
110 ml water
300 ml cream
250 g raspberries
70 g cornflour
170 g sugar
100 g flour
6 eggs
90 g butter
400 g icing sugar
50 g cocoa powder

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