Australia Šokolaadlkoogid
Submitted by kathriin
Lamingtons, the classic Australian treat, squares of tender almond butter cake dipped in chocolate icing and rolled in shredded coconut. Pillowy, chocolatey, and snowy with coconut in every bite.
YIELD
10 servingsPREP
10 minCOOK
10READY
40 minMeet the Lamington, Australia’s beloved afternoon-tea cake: a square of soft butter cake cloaked in chocolate icing and tumbled in shredded coconut.
This version enriches the cake with almond meal, which adds a delicate nuttiness and keeps the crumb moist and tender. Baked as a single sheet, then cooled and cut into neat squares, it’s the base for all that coconut-and-chocolate magic.
The icing is the fun, messy part. Powdered sugar and cocoa get loosened with melted butter and boiling water into a thin, pourable chocolate. The boiling water is the trick: it dissolves the sugar and cocoa into a glossy coating that’s just runny enough to soak slightly into the cake.
Dip each square with two forks, let the excess drip away, then roll it in coconut. A short chill sets the chocolate so the coating firms up and the coconut stays put.
Kitchen Tips
- Bake and fully cool the cake before cutting; warm cake crumbles and tears when you dip it.
- For tidier squares, chill or briefly freeze the cake so it holds its shape in the icing.
- Keep the chocolate icing thin and pourable; if it thickens as it sits, whisk in a little more hot water.
- Use two forks to dip and lift each piece so your hands stay relatively clean.
Variations
- Split the squares and sandwich them with jam or whipped cream for a classic filled Lamington.
- Use desiccated coconut for a finer coat, or toasted coconut for more flavor.
- Stir a little instant espresso into the icing to deepen the chocolate.
Ingredients
Directions
2, 5 dl jahu 1 tl küpsetuspulbrit ¼ tl soola 1 dl pehmet Taluvõid 1 dl suhkrut 1 tl vaniljesuhkrut 3 muna 1⅓ dl mandlipuru
Kate:
225 g tuhksuhkrut 1 dl kakaopulbrit 2 spl sulatatud Taluvõid 1 dl keeva vett 3, 5 dl kookoshelbeid
Kuumuta ahi 190°C-ni ja vooderda küpsetusplaat paberiga. Sega omavahel jahu, küpsetuspulber ja sool. Vahusta teises kausis või, suhkur ja vaniljesuhkur. Lisa ühekaupa munad ja sega peale iga muna lisamist. Raputa juurde väikeste kogustena jahusegu ja lõpuks mandlid, sega läbi. Vala segu ühtlaselt ahjuplaadile ja küpseta 10 to 15 minutit ning jahuta maha. Lõika jahtunud küpsetis ruutudeks ja valmista kate. Aseta kaussi tuhksuhkur ja kakaopulber, lisa sulavõi ja sega ühtlaseks. Lisa vähehaaval keev vesi, koguaeg segades kuni segu parajalt paks. Kasta koogitükke kahe kahvli abil šokolaadisegusse ja siis kookosesse. Pane tükid mõneks ajaks külmkappi.
English directions (rough translation):
Heat oven to 190 ° cup and baking tray with paper liners.
Stir together flour, baking powder and salt.
In another bowl, mix sugar and vanilla.
Add eggs one at a time and mix after each egg is added.
To shake in small quantities and at the end add almonds, mixed well.
Pour the mixture evenly ahjuplaadile and cook for 10 to 15 minutes and cool off.
Cut into squares and prepare cold küpsetis cover.
Place the castor sugar and cocoa powder into the bowl, add and mix with butter blended homogenized.
Add boiling water gradually, stirring all the time until the mixture moderately thick.
Dip a fork through koogitükke two šokolaadisegusse and then kookosesse. Let cool in the fridge for a while.
Comments
Wow, which language is it? It seems interesting :)