I saw them the first time in the Black Forest Bakery; Lamingtons are original from Australia. In South Africa they are famous too. They are looking very tasty and it is not too difficult to bake them. The Black Forest Bakery had an order for Lamingtons as fingerfood for a company and I helped to bake them. They can be prepared in different seizes or shapes – as a rectangle or a cube.
Recipe (for approx.32 little cubes):
6 eggs
150 g fine sugar
125 g flour
50 g starch flour
2/3 teaspoon baking powder
Chocolate glaze
640 g icing sugar
50 g chocolate powder
15 g melted butter
250 l milk
200 g coconut slices
Preheat the oven to 180° C.
Grease a rectangle tin with approx. 20 x 30 cm or put baking paper in it.
Mix flour, baking powder and starch flour and sieve the mixture.
Beat the eggs until fluffy approx. 10 minutes. Gradually add the sugar. Add the flour mixture carefully with a whisk. Fill the dough into the prepared baking tin and bake it for about 35 minutes. Let the dough cool down on a grid.
For the chocolate glaze mix icing sugar, chocolate powder, milk and butter and heat it up in a pot while stiring until you have a smooth, shining glaze. Take the pot off the stove. Cut the Lamingtons in the seize and shape you like to have them. Put the coconut slices in a deep plate. Deep the Lamingtons one by one in the chocolate glaze then roll them in the coconut slices. Put the Lamingtons on a baking paper and let them dry. Store the Lamingtons in a tin can.
