Cooking Instructions
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Step 1
Beat the
Eggs (6)
and
Butter (70 g)
together until light and fluffy. Melt the
All-Purpose Flour (100 g)
and fold in. Combine the
Corn Starch (70 g)
and
Granulated Sugar (170 g)
, then sift into the egg mixture, folding in gently after each addition.
Step 2
(Pre-)heat cooking space to 180°C with Hot air humid
Step 3
Turn the mixture into the greased cake tin lined with baking paper. Place the tin on the wire shelf in the preheated cooking space. Bake.
Step 5
Hot air humid 180°C for 30 Mins
Step 6
Leave the baked Lamingtons to rest for 10 minutes. Afterwards, turn the sponge out onto a wire cooling rack, cover with a clean kitchen towel and leave to rest overnight.
Step 7
Boil the
Water (110 mL)
, then remove from the heat. Add the
Unsweetened Cocoa Powder (50 g)
,
Powdered Confectioners Sugar (400 g)
, and
Butter (20 g)
and stir until smooth.
Step 8
Cut the sponge into 3 cm cubes. Using a fork, dip the sponge cubes one at the time into the icing, roll in the
Kokosraspel (200 g)
and then leave to rest for a couple of hours.
Step 9
Whip the
Cream (300 mL)
and serve with the Lamingtons along with
Fresh Raspberries (250 g)
.
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