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Lamingtons: The Australian Cake That Enchants Palates

Name: Lamingtons: The Australian Cake That Enchants Palates
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Dough: 2 cups of all-purpose flour, 1 cup of sugar, 4 eggs, 1/2 cup of milk, 100g of melted butter, 1 tablespoon of baking powder.; Topping: 200g dark chocolate, 1/2 cup water, 1/4 cup sugar, 1 cup shredded coconut.

Por

Master Receita Solta

Lamingtons: The Australian Cake That Enchants Palates

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories1120 kcal

Resumo para quem tem pressa

"Traditional Australian sponge cake, cut into regular cubes, soaked in hot dark chocolate syrup, and coated in shredded dried coconut for a textured, aromatic finish."

Lamingtons: The Australian Cake That Enchants Palates

O Que Você Precisa Saber

- The initial aeration of the eggs with sugar creates a spongy and firm crumb capable of absorbing the syrup without crumbling. - Resting the baked cake before cutting facilitates the formation of straight edges and reduces crumb shedding. - The fluid chocolate syrup hydrates the cake surface acting as an adhesive for the outer coconut layer.

Ingredients

Main Course

Dough: 2 cups of all-purpose flour, 1 cup of sugar, 4 eggs, 1/2 cup of milk, 100g of melted butter, 1 tablespoon of baking powder.
Topping: 200g dark chocolate, 1/2 cup water, 1/4 cup sugar, 1 cup shredded coconut.

Instructions

Main Course

Preheat the oven to 180°C and grease the pan with butter and flour.

In the mixer bowl, beat the eggs with the sugar until a fluffy cream forms.

Add the melted butter and mix well.

Alternatively, add the wheat flour and milk, mixing until a homogeneous dough is obtained.

Lastly, add the baking powder and mix gently.

Pour the batter into the pan and bake for 25 minutes or until a toothpick comes out clean.

Meanwhile, prepare the topping: in a pan, mix water, sugar, and chocolate, heating until completely melted.

Remove the cake from the oven, let it cool a little, and cut into squares.

Dip each square in the chocolate syrup and then roll in shredded coconut.

Let cool completely before serving.

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Chef Tips

- Bake the cake the day before and keep it in the refrigerator so that the firm dough facilitates the cutting of perfect cubes. - Use two forks to dip and drain each square in the chocolate syrup without marking the sides of the cake. - Spread the shredded coconut on a shallow dish and roll the cube with light movements for a generous, even coating.

Variations

- Cut the cake cubes in half and fill with a thin layer of strawberry jam before dipping in chocolate. - Add a tablespoon of crème de cassis or red port wine to the chocolate syrup to give an adult woody aroma. - Use melted white chocolate with raspberry powder in the topping to create a pink Australian variant.

Substitutions

- The dark chocolate can be replaced by alkaline cocoa powder boiled with water and a little butter. - Whole cow's milk can be swapped for culinary coconut milk to intensify the tropical flavor of the dough. - Dry shredded coconut can be replaced by toasted fresh shredded coconut or finely ground cashews.

How to Store

Conserve em pote hermético em temperatura ambiente fresca por até quatro dias. Se o ambiente estiver muito quente, guarde sob refrigeração em recipiente vedado e retire quinze minutos antes de servir para amaciar a calda.

Can You Freeze It?

Freeze the finished lamingtons already coated in coconut on a baking sheet for two hours and pack in lidded containers for up to sixty days. Thaw at room temperature for fifty minutes keeping the container closed.

What to Serve With

Pairs with traditional Brazilian drip coffee, full-bodied English breakfast-style black tea, a cup of cappuccino with cinnamon, or a simple tropical fruit salad like mango, pineapple, and slices of sweet passion fruit.