Australian Lamington Cake

Overview

This is a delicious cake that is popular all over Australia and even around the world. Legend has it that in the past, Australians often made large cakes to satisfy large families with large populations. However, there were no refrigerators to keep them fresh at that time, and the Australian continent was warm and even hot all year round, so the leftovers would quickly become stale. So, someone came up with a way to cut the cake into small pieces, smear it with cocoa milk or chocolate, and then dip it in coconut milk. This is how the Lamington cake was born. From this point of view, this small cake that is popular all over the world was originally used to cover up ugliness. There is another interesting story about the origin of its name. Back in 1895, Mr. Baron Lamington was the governor of Queensland. At a cocktail party, he accidentally dropped a large piece of butter cake in the chocolate syrup. It was too wasteful to throw it away, so he had to cut it and eat it. However, in order to prevent the chocolate syrup from getting all over the diners' hands, he suggested to put a layer of coconut on the cake. Unexpectedly, this unexpected delicacy was very popular and became popular all over Australia, so it was named Lamington.

Tags

• baking
• western-style banquet
• children
• afternoon tea
• animal whipped cream
• butter
• cake mix
• coconut
• egg
• red yeast rice powder
• white chocolate
• dark chocolate
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare cake ingredients: 4 eggs, 100 grams of caster sugar, 120 grams of cake flour, 30 grams of butter, 48 grams of milk

   

2. 2 Heating butter and milk over water

   

3. 3 into liquid for later use

   

4. 4 whole eggs, add sugar and heat in water to 40 degrees

   

5. 5 Whisk as shown in the picture, the toothpick will not fall over and the texture will not disappear (the principle of making sponge cake)

   

6. 6 Sift in flour

   

7. 7 Stir thirty or forty times without force

   

8. 8 Add three tablespoons of the batter into the milk and butter and mix well

   

9. 9 Then pour the milk butter batter into the cake batter, mix the two evenly, do not mix for a long time.

   

10. 10 Pour the batter into the baking pan and knock out any air bubbles

    

11. 11 Preheat the oven in advance and bake at 160 degrees for 23 minutes

    

12. 12 Out of the oven

    

13. 13 Undercut, cut into pieces

    

14. 14 Dark chocolate sauce: 50g 55% dark chocolate, 50g light cream Red chocolate sauce: 50g white chocolate, 50g light cream, 7g red yeast powder (purple sweet potato powder is best)

    

15. 15 Heat 50 grams of 55% dark chocolate and 50 grams of light cream over water to make a paste

    

16. 16 50g white chocolate, 50g light cream, 7g red yeast powder (purple sweet potato powder is best)

    

17. 17 The cooked sauce

    

18. 18 The cake sticks evenly in the sauce

    

19. 19 Then wrap it in coconut

    

20. 20 Load