Lamingtons
- Apr 29, 2020
- 2 min read
I had these really delicious cake squares while traveling in Australia. At the time I did not know that these cakes were famous in Australia. These are small soft cakes dipped in chocolate ganache and rolled in coconut. These were extremely tasty and I bought a box full for my office colleagues that year. As is me, I wanted to learn how to make it. Went through a lot of websites, did a bit of research and came up with the below recipe.
Prep Time: 1 hr
Cook Time: 40 mins
Ingredients
100 gms Softened butter
200 gms Condensed milk
1 and 1/4 cups Maida
2 tbsp Icing sugar
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Warm milk
1 tsp Vanilla essence
2-3 tbsp Hot water
240 gms Dark chocolate
270 gms Heavy whipping cream
100 gms Dessicated coconut
Instructions
In a large wide pan, add the maida, baking powder, baking soda and the icing sugar and whisk well
In a mixing bowl add butter and condensed milk and beat it well till it becomes creamy and airy
Fold in the dry ingredients onto the butter mixture and mix well
Add the milk and the essence and keep whisking it well
Add 2-3 tbsp warm water and whisk the batter till it becomes airy and stays on the beater without pouring down
Pour this in a greased square baking tin and bake at 150 degrees C in a preheated oven for 40-45 minutes, keeping a watch till the toothpick comes out clean
Once completely cool, cut this into squares
Toss in the roughly chopped chocolates in a bowl
In a saucepan take the whipping cream and bring to a boil, pour this on the chocolate pieces and close it with a lid
Once cool beat it to mix the cream and the chocolates well to form a ganache
In another plate spread the dessicated coconut
Take each square of the cake, put it into the ganache and with the help of a fork and spoon rub the cake inside the ganache to fully cover the cake
Remove it with the spoon and put it on the coconut and cover the cake with the coconut
Due to the whipping cream, the ganache will be stiff
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