Ultimate

Coffee Creation A collection of espresso based ultimate recipes

30
min
For
6 person(s)
Difficulty
Medium

Lamingtons with Cappuccino

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

Ingredients

  • capsules of Grand Cru Rosabaya de Colombia
  • 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

Materials

  • oven
  • mixer

Preparation

  • 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

Advised Grands crus

Rosabaya de Colombia
INTENSITY : 6

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