Preparation: 20 min Cooking time: 55-60 min Waiting time: 60-120 min Portion: 8-10 lamingtons Difficulty: 2/5
Ingredient
Buttercake -Butter: 160 gr – should use high quality butter and soften at room temperature -Sugar: 130 gr -All purpose flour: 165 gr -Egg: 3 – at room temperature -Milk: 15 ml – at room temperature -Baking powder: ½ tsp (~ 2.5 gr) -Salt: a small pinch -Vanilla extract: ½ tsp (~ 2.5 ml) -Strawberry jam: 200-300 gr
Chocolate coconut coat -Dark or milk chocolate: 300 gr (cut into small pieces) -Milk: 70 ml -Unsalted butter: 30 gr -Desiccated coconut: 200 gr
Kitchen utensil -Square pan 20×20 cm -Electric egg beater -Bread knife
Instruction
1. Cake batter
Mix well all purpose flour with baking powder. Sieve the flour to a mixing bowl. Left aside
In another bowl, add soften butter and sugar, use egg beater to beat at low speed until the sugar well combined with butter.
Note: because butter is the main ingredient of this cake so you should choose the high quality butter for mouthful flavor.
Increase the egg beater speed to medium and continue to beat in 5-10 minutes (until the butter turn to light yellow color). Often use the spatula to dredge ingredient.
Beat an egg and add to butter bowl. Use egg beater to mix it well (it takes 30s-1 min per egg). Repeat this step with other eggs.
While beating the ingredient with egg beater, slowly add every spoon of mixed flour to mixing bowl.
Then slowly pour milk and vanilla extract to batter bowl and beat at low speed until they are completely combined.
Preheat the oven at 170 Celcius degree for 10 min.
Place parchment paper into cake pan and pour cake batter into
Use a spatula to spread batter through, then tap several times before bringing to bake
2. Baking and Shaping
Put the cake pan in the center of oven and bake at 170 Celcius degree for 50-60 min.
Remember to check the cake after ½ total baking time. You can use an aluminum foil to put on the pan to avoid burning surface.
Remove well-baked cake from oven and test again with cake tester or a chopstick.
Remove the cake from pan and cool on rack.
Use a knife to trim the edges, then cut the cake into 2 equal parts
Spread 200-300 gr strawberry jam on a layer of butter cake
Place another layer on and slightly press it to stick 2 layers together.
Wrap the cake in plastic wrap and refrigerate in 1-2 hours.
3. Chocolate coconut coating
Melt 300 gr dark chocolate in a deep bowl
Remove the cake from plastic wrap and cut into smaller cubes (4×4 cm/ each)
Dip the cakes on melted chocolate and coat a layer of desiccated coconut.
Place the cakes on tray that lined parchment paper and refrigerate in 20-30 minutes before serving
Lamington flavor will enhance more after refrigerate for 6-12 hours before serving.