Lamingtons
Baking and Desserts | Argentinian cuisine
⏳ Time
2 hours + 12 hours
🥕 Ingredients
11
🍽️ Servings
24
Description
Recipe from the book 'All Things Sweet. Exquisite Recipes from a Legendary Bakery' by John Smith and David Johnson.
Ingredients
- Coconut flakes - 7.1 oz
- Chicken Egg - 6 pieces
- Sugar - 15.9 oz
- Vanilla Pod - 1 piece
- Wheat Flour - 3.5 oz
- Corn Starch - 1.9 oz
- Butter - 1.8 oz
- Blackberry - 10.6 oz
- Raspberry leaves - 4.2 oz
- Water - 19 fl oz
- Chocolate 53% - 9.5 oz
Step by Step guide
Step 1
Preheat the oven to 190 °C. Grease a baking dish measuring 25×35×4 cm with butter and line the bottom and sides with parchment paper, making sure it extends about 2.5 cm above the edge of the dish.
Step 2
For the sponge cake, crack the eggs into the bowl of a stand mixer fitted with a whisk attachment. Add 165 g of sugar and the vanilla seeds, then beat on high speed for 5–6 minutes, until the mixture is very thick.
Step 3
Sift together the flour and starch. Gently fold half of the flour into the beaten egg mixture using your hand or a large spoon. Then, quickly and carefully incorporate the remaining flour.
Step 4
Pour the melted butter into a large bowl and add a little of the egg-flour mixture. Gently mix, then add the remaining mixture and stir, trying to keep as much air in the batter as possible, very lightly and carefully. Transfer the batter to the prepared pan.
Step 5
Bake for 35–40 minutes. The finished sponge cake should spring back slightly when touched. Remove from the oven and refrigerate in the pan overnight.
Step 6
To make blackberry jam, puree the berries with 15 g of sugar in a food processor. Strain through a sieve into a small bowl. Cover and refrigerate overnight.
Step 7
For the chocolate dip, place raspberries, 270 g of sugar, and water in a saucepan and bring to a boil over medium heat. Transfer the chocolate to a bowl and pour the hot raspberry mixture over it. Allow the chocolate to melt, then blend the mixture in a food processor or with an immersion blender. Strain through a sieve to remove the seeds. Cover and let sit at room temperature overnight.
Step 8
Remove the sponge cake from the mold and place it on a cutting board with the same side facing up as it was in the mold. Use your hand to gently remove the dry crust from the top of the sponge cake. With a serrated knife, cut the sponge cake horizontally in half. Use a spatula to spread blackberry jam on the bottom layer all the way to the edges. Place the second layer on top and gently press down.
Step 9
Trim one long side and one short side evenly. Starting from these edges, cut the sponge cake into neat squares measuring 5.5 cm on each side. You should end up with 24 squares (the leftover sponge can be used in a trifle).
Step 10
Whip the chocolate dip (it may slightly separate overnight). Place the squares of biscuit to your left and the bowl with the dip in front of you. Position the baking tray with a rack to your right (if you're left-handed, just swap the positions of the biscuits and the rack). Keeping one hand clean, take one square at a time and dip it in the dip for about 3 seconds, then place it on the rack, leaving space between each piece. Let them set for at least 5 minutes, preferably 10 to 15 minutes.
Step 11
Coat each square in coconut one at a time, pressing gently to make it stick, and transfer to a serving plate. The lamingtons are ready! They can be stored in an airtight container in the refrigerator for 2–3 days.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.