Easy holiday recipe for March 8: biscuit cakes "Lamington"
Australian dessert "Lamington" - a salvation formistress, who does not want to spend the evening in the kitchen on the eve of the celebration. Delicious cakes from a delicate porous biscuit covered with chocolate-coconut glaze - an unusual, but strikingly delicious modern dessert. To cook it is all pleasure: familiar products and an understandable scheme will provide an excellent result.
- Sugar - 250 g
- Flour 250 gr
- Eggs - 8 pcs.
- Butter - 30 g
- Black chocolate - 300 g
- Fatty cream (not less than 33%) - 150 g
- Coconut chips
- Whisk eggs with sugar in a saucepan,then install it on a water bath (pour water on the bottom of the pan and put the saucepan in it so that the water does not touch it), turn on the middle fire. Heat the mass to forty degrees (check the temperature with a kitchen thermometer), continuing to work with a whisk
- Remove the bowl from the fire and beat for about ten minutes with a mixer until the mass turns into a thick foam, increasing by three times
- Dividing the flour into several pieces, sift it in small portions into the egg mass, gently stirring each time with a spatula - to preserve the air texture
- Melt butter and pour with the second or third portion of flour into the dough, remembering to mix
- Place the dough in a rectangular or cakea form lined with parchment. Bake in an oven, heated to 190 - 200 degrees for about 20 - 30 minutes. Readiness of a sponge cake is checked with a skewer or fork. Cool the finished cake and cut into cubes
- For glaze heat the cream to a boil and pour into a bowl with pieces of chocolate, then stir thoroughly until smooth
- Dice biscuits dip into the liquid one by onechocolate, and then roll in coconut shavings. Allow the glaze to cool and serve to the table. Instead of coconut chips, you can use zest, chopped nuts, slices of dried cranberries, raisins or cherries