Lamingtons with Cappuccino Lamingtons with Cappuccino This traditional chocolate covered Australian sponge cake dessert is fun to make and great with coffee. 0

Lamingtons with Cappuccino

This traditional chocolate covered Australian sponge cake dessert is fun to make and great with coffee.

Preparation (6 persons)

  • Preheat the oven on 180°
  • Beat the eggs with the sugar until the mixture is white and the volume has tripled
  • Carefully add the flour and the melted butter
  • Put the dough in a backing form
  • Bake for 30min
  • For the glaze put the chocolate and the sugar in a bowl, add the boiling water, the butter and the vanilla
  • Heat the jam with some water
  • Cut the biscuit in cubes and top them in the jam and then in the chocolate mixture
  • Roll them in the coconut rasps
  • Let them cool off
  • Enjoy with a Rosabaya de Colombia

Characteristic

Medium
Difficulty
Medium
Preparation
PT30M30 min (+30 min baking time)
Material
1 oven
1 mixer

Ingredients

  • 6 capsules of Grand Cru Rosabaya de Colombia
  • 5 eggs
  • 155 g of sugar
  • 155 g of flour
  • 45 g of melted butter
  • 50 g of chocolate
  • 200 g of powdered sugar
  • 100 ml of boiling water
  • 25 g of butter
  • Vanilla powder
  • Strawberry or apricot jam
  • Coconut rasps
<em>Rosabaya <small>de Colombia</small></em>
Rosabaya de Colombia
Intensity : 6