Lamingtons filled with cream
INGREDIENTS
Cake
4 eggs
400 g granulated sugar
400 g flour
200 ml milk
200 ml oil
1 vanilla sugar
1 baking powder
Chocolate icing
200 ml milk
200 sugar
200 g chocolate
250 g butter
400 g desiccated coconut
Option – pudding cream
2 bags of chocolate
pudding powder
80 g sugar
700 ml milk
125 g butter
DIRECTIONS
Cake
Mix eggs, sugar and vanilla sugar with an electric mixer to get a light and foamy texture. Add the milk to the egg mixture and mix briefly on the minimum speed. Then add the oil and mix it briefly too. Blend the flour with baking powder and sift them. Sifted flour gradually add into the egg mixture and stir on the minimum speed. Lay the parchment paper in the large tray from the oven then pour batter into it. Bake in a preheated oven at 180° C for about 25-30 minutes. At the end of the baking, check the cake with the help of a knife or toothpick. Put the knife or toothpick into a cake, if they come out dry then the cake is ready. Let the cake to cool slightly then cut it into cubes.
If you are making classic Lamingtons then first dip cubes into melted chocolate icing and then roll them into coconut flour. If you are filling the cake with cream, then first cut the cubes in half, fill the cream and then dip them into chocolate icing and roll them in coconut flour.
Chocolate icing
Place all ingredients in a pot and melt them over medium heat. Stir occasionally to combine the mixture. Let the mixture cool slightly, but not completely. In this way, the cake will be juicier.
Option – pudding cream
Stir pudding powder with sugar and dilute them with a little amount of milk. Place the remaining milk on the heat and boil. When it starts to simmer, pour in the prepared mixture of pudding and stir constantly. Cook the pudding for a few minutes until it becomes thick. Let the pudding to cool. Mix the butter and add it to the cooled pudding. Mix until it becomes a homogeneous mixture.
