Lamingtons

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Sponge

6 Eggs, room temperature
170 g Caster sugar
100 g Plain flour
70 g Cornflour
70 g Unsalted butter, melted

Icing

110 ml Boiling water
50 g Cocoa powder
400 g Icing sugar
20 g Butter
200 g Desiccated coconut

Raspberries

200 g Raspberries
100 ml Thickened cream

Preparation

Mix the eggs and sugar until nice and creamy white.
Fold in the melted butter.
Mix the flour with cornflour, and sift into the egg mix whilst folding it in.
Pour the batter into the greased cake tin lined with baking paper.
Place the tin on the wire shelf in the preheated cooking space. Bake (step 3).
Leave to rest for 10 minutes, then turn sponge out on a wire cooling rack, cover with a clean cloth, and leave to rest overnight.
In a saucepan, boil the water, then remove from heat, add butter cocoa powder and icing sugar. Stir until smooth.
Cut cake into even 3 cm cubes. Using a fork, dip sponge cubes one at the time into the icing.
Then roll in coconut and leave to rest for a couple of hours.
Serve with cream and fresh berries on the side.

Cooking steps

Pişirme bölgesini Sıcak hava nemli ile 180°C'ye kadar (önceden) ısıtınız
Pişirilecek yemeği koyun
Sıcak hava nemli esnasında 180 30 Dak.°C
  • Wire shelf
  • Cake tin 20 × 30 cm
Miktar Malzeme
6 Eggs
200 g Raspberries
400 g Icing sugar
100 ml Thickened cream
70 g Unsalted butter
170 g Caster sugar
100 g Plain flour
50 g Cocoa powder
200 g Desiccated coconut
110 ml Boiling water
20 g Butter
70 g Cornflour

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