Lamington (Australian cake)

For the preparation of delicious and delicate biscuit cakes, Lamington will need the following ingredients: wheat flour, sugar, milk of any fat content (I took 3.2%), large chicken eggs (50-55 grams each), butter (fat content of at least 72%), Gorky shocoids, potato starch, coconut, coconut. Chips, baking powder dough and drinking water.

Immediately turn on the oven heat (180 degrees). I have a gas oven of Hephaestus, lower heating, without convection. In a separate bowl, we connect 125 grams of wheat flour of the highest grade, 60 grams of potato starch and 1 tablespoon of dough baking powder. How to make a home looser of dough read this step -by -step recipe.

Mix the components of the dry mixture and sift it through a sieve in order to additionally enrich it with oxygen and get rid of possible lumps.

In a large volume container we break chicken eggs (3 pieces) and pour 125 grams of sugar.

Beat everything with a mixer at high speed, until the mass increases much in volume, and sugar crystals will completely dissolve. Depending on the power of the mixer for whipping, you will go from 10 to 15 minutes. According to the consistency and texture, the eggs whipped with sugar resemble air condensed milk or custard. Just remember that you need to beat the eggs very, very good — the splendor and height of the finished biscuit directly depend on this.

In a separate bowl, you need to melt 15 grams of butter. Since 3 tablespoons of boiling water will need to be added to the biscuit dough, I immediately pour them to the oil.

Melt the butter and heating the water is most convenient at once in the microwave. As soon as the oil completely melts and the mixture boils, we take it out of the microwave. You can do this on a stove in a small saucepan.

Pour hot oil with water to the beaten eggs and carefully mix everything (whisk or spatula). Next we pour a dry mixture from step 3.

Mix all the ingredients with a spatula or spoon so that the result is such an air and fluffy dough. In no case, never connect the components for biscuit dough using a mixer — only with a spoon, spatula or, finally, with your hand.

Traditionally, biscuit cake for cakes is baked in a square or rectangular shape. I have a square silicone baking form (20×20 centimeters), the bottom of which I covered with a cut of parchment paper. We do not lubricate the walls so that the biscuit dough during baking can climb them, thereby rising well. Put the dough into the shape with a spoon or spatula and level it.

We bake the biscuit in a preheated (this important!) Oven (only lower heating works for me) at an average level of about 35-40 minutes at 180 degrees. During the baking, the oven door is not opened so that the biscuit is not a disgrace. After 30 minutes, we check the readiness with a wooden beam (toothpick or skewer), which should leave the biscuit completely dry. Important: the cooking time of the biscuit can differ markedly from the specified (it depends on the features of your oven).

We take out the finished biscuit from the mold, turn it over and cool it on the grill or wooden board. We remove the baking paper — thanks to her, the biscuit does not stick to the bottom.

Since the biscuit for Lamington cakes is not simple, but custard with the addition of oil, it does not need to be kept for several hours. We cut the workpiece into square pieces of the same size (I got 16 pieces). By the way, such a biscuit is perfectly cut, does not crumble and does not stick on the blades even in a warm state.

While the biscuit is cooling down, we will make the preparation of chocolate glaze for future Lamington cakes. To do this, pour 300 milliliters of milk into a small saucepan or saucepan, add 150 grams of butter and 70 grams of granulated sugar.

We put it on the fire just above the average and, stirring periodically, give sugar and clock to completely disperse. After that, cook, stirring, over a moderate heat for about 10 minutes after boiling.

Remove the saucepan from the heat and add 140 grams of bitter chocolate, which is best to break into slices.

Mix actively so that the chocolate completely dissolves. If grains formed in chocolate sauce (this can be), just break it with a submersible blender and the mass will become completely homogeneous.

We give chocolate glaze to cool to a slightly warm state — it will noticeably thicken and in consistency will be fluid, but not liquid. We prick every biscuit slice on a fork and dip it several times into a chocolate sauce.

We give the excesses to drain (so that it does not pour), and then we roll it in coconut. In total, you will need about 200 grams (maybe a little more or less). How to cook chips and coconut milk at home in this recipe.

Thus, we prepare all the Lamington cakes, let chocolate glaze freeze and enjoy. Elena, many thanks for this wonderful order. Prepare for health, friends, and pleasant to you appetite!