The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries across Australia for over 100 years, we couldn’t let the day pass without sharing one of our lamington recipes, with a twist of course! Try our double chocolate lamington recipe and let us know how it stacks up against the classic!
|MAURI NCF Utility Cake Mix||2.000kg|
|Fine dark cocoa powder||0.280kg|
|Chocolate Dipping Sauce|
|Cocoa powder (sieved)||0.150kg|
|Unsalted butter (melted)||0.150kg|
|Unsalted butter (softened)||0.900kg|
Add water, eggs and NCF Utility Cake Mix in a bowl.
Using a whisk attachment, mix on low speed for 1 minute. Scrape down.
Mix for a further 5 minutes on high speed.
Mix for a further 5 minutes on medium speed.
Fold in by hand the cocoa powder and mix well to combine.
Scale off mixture into baking paper lined 600 x 400mm slab tray/pan at 3000g.
Bake at approximately 175°C for 25 minutes.
CHOCOLATE DIPPING SAUCE METHOD
Mix all ingredients together, whisking by hand until smooth and free of lumps.
CHOCOLATE BUTTERCREAM METHOD
Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).
Blend egg yolks in a mixing bowl on medium speed.
Once the sugar syrup has reached 120°C, slowly stream the hot mixture over the whisking eggs until all syrup is in the bowl.
Turn speed of machine up to high and continue to whisk until mixture cools down and doubles in volume.
Fold the softened butter into the egg mixture and continue to mix until light and aerated.
Lastly, whisk in melted dark chocolate and mix until smooth and well combined.
Cut lamington cake into 6cm squares.
Dip lamington in warm chocolate sauce and roll in shredded coconut.
Set lamingtons aside in the fridge to set.
Cut lamingtons in half and fill with chocolate buttercream using a star shape-piping nozzle.
Baking times will vary depending on the oven.
Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.