Lamingtons with cappuccino Lamingtons with cappuccino This traditional chocolate covered Australian sponge cake dessert is fun to make and gorgeously great with coffee. 4

Lamingtons with cappuccino

This traditional chocolate covered Australian sponge cake dessert is fun to make and gorgeously 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.  

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Characteristics

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
  • 10 cl / 3.5 oz of boiling water
  • 25 g of butter
  • Vanilla powder
  • Strawberry or abricot jam
  • Coconut rasps
<em>Rosabaya <small>de Colombia</small></em>
Rosabaya de Colombia
Intensity : 6
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