Ingredients for the cake
- 100 g cow milk butter
- 220 g granulated sugar
- 3 medium eggs
- 120 ml whole milk
- zest of 1 orange
- 250 g self-rising flour
- 1 vanilla vial
Ingredients for the cocoa syrup
- 90 g ION cocoa powder
- 100 g icing sugar
- 200 ml water
- 30 g cow milk butter
For the filling
For the garnishing
- desiccated coconut
In a mixer’s bowl add the butter and sugar and beat with the paddle attachment until light fluffy.
Then, whisk the eggs and gradually pour them into the mixture, while beating constantly until completely incorporated.
Finally, add the rest of the ingredients and beat for 1 more minute until a homogeneous mixture forms.
Line a 25×30 rectangular baking pan with parchment paper, and then empty the cake batter into it.
Bake in a preheated oven at 160-170 C fan, for about 20 minutes.
When the cake is fresh from the oven, set aside and let it cool.
When ready, remove the cake along with the parchment paper from the pan, cover it with another sheet of parchment paper and flip it quickly. Do not forget to remove the used parchment paper.
Afterward, cut about 1 cm on all 4 sides to remove the crunchy piece of the cake away using a knife.
Then, cut the cake in half lengthwise and allow it to cool for about 10 minutes. Right after, spread NUCREMA on both pieces of the cake.
Place one layer over the other, creating a sandwich with Nucrema filling, and cut into equal squares to the size of your preference.
Method for the cocoa syrup
Place the water into a pot and heat until it boils. Next, add the cocoa powder, icing sugar, butter, and water to a bowl, and stir together using a hand whisk. Stir until completely combined and a homogeneous mixture forms.
Take a square piece of cake and dip it into the cocoa syrup. Make sure to coat the entire surface of the piece.
Right after, dip it into a bowl with the desiccated coconut coating the entire surface in the same way. Repeat the same process for all the lamingtons.
Store in the fridge.