Lamingtons
An Australian delicacy — delicate sponge cake squares soaked in raspberry jam and cream, coated with chocolate glaze and coconut shavings. The perfect dessert for afternoon tea.
Ingredients
- 125 g Butter
- 250 g Caster sugar
- 3 pcs Egg
- 250 g Self-raising flour
- 3 tbsp Milk
- 0.5 tsp Salt
- 250 ml Heavy cream
- 2 tbsp Icing sugar
- 200 g Raspberry jam
- 350 g Desiccated coconut
- 80 g Butter
- 250 ml Milk
- 50 g Cocoa powder
- 400 g Icing sugar
Instructions
- Preheat the oven to 200°C (or 180°C in fan mode). Grease and line a rectangular tin measuring 20×30 cm with baking parchment.
- In a mixer bowl, beat softened butter with sugar until pale and fluffy. Add eggs one at a time, beating thoroughly after each addition. Pour in the milk and add the flour with salt, mixing until completely smooth. Pour the batter into the tin and bake for 25 minutes until the sponge is golden and springs back when lightly touched.
- Allow the sponge cake to cool completely. Carefully slice it horizontally in half, trim the edges to create neat corners. Cut into 18 squares.
- Lightly whip the chilled cream with icing sugar to soft peaks. Spread a thin layer of raspberry jam on half of the squares, then pipe or dollop a small amount of cream on top. Top with the remaining squares and refrigerate.
- For the glaze, melt the butter (can be done in the microwave) and mix with milk in a bowl. In a separate container, sift the cocoa powder and icing sugar together. Gradually add the dry mixture to the butter and milk, whisking vigorously to avoid lumps. If the glaze becomes lumpy, blend with an immersion blender.
- Divide the desiccated coconut among three shallow plates (this prevents excessive absorption of the chocolate).
- Dip each lamington into the chocolate glaze until fully coated, then roll in the coconut shavings. Place on a wire rack. Repeat with all remaining lamingtons. Chill in the refrigerator for at least 1 hour.