Aussie Lamingtons

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floating island dessert philippinesAs I recently have a little time, I was surfing on the internet a few days ago. Trying to get new, interesting thoughts, inspirational recipes that I've never tasted before, to surprise my family with. Hunting for a while but couldn't come across any interesting stuff. Just before I thought to give up on it, I came across this delicious and easy treat by accident over ambitiouskitchen. It seemed so scrumptious on its image, it required quick actions.
It was easy to imagine just how it is made, how it tastes and just how much my hubby might want it. Mind you, it is extremely easy to impress the man in terms of desserts. Yes, I'm a lucky one. Or perhaps he is.Anyways, I got into the website and simply used the step-by-step instuctions which were combined with nice photographs of the method. It just makes life faster and easier. I can suppose it's a bit of a effort to take pics in the middle of baking in the kitchen because you most often have sticky hands and so i seriously appreciate the commitment she devote for making this blogpost and recipe easily implemented.
Having said that I am empowered presenting my own, personal dishes in the same way. Many thanks for the idea.
I was tweaking the initial recipe to make it for the taste of my family. I have to say that it was an awesome outcome. They enjoyed the flavour, the thickness and loved having a delicacy such as this in the middle of a busy week. They basically wanted even more, many more. Thus the next time I'm not going to commit the same miscalculation. I am going to multiply the volume to get them delighted.

Aussie Lamingtons
Among the pleasures I have when I am not commuting is the joy of earning something in the floating island Kitchen. There's nothing like creating a wonderful meal, or attempting some new recipe and the result is a tangible, tasty dish that is so dissimilar to software.
This weekend I found some time to whip up a batch of lamingtons. These were destined for our Pot Luck Lunch time" tomorrow where many people are going to provide something native" from their home country.
I decided on making Pavlova, but my colleague from New Zealand said they're evidently a kiwi-dish, and she had currently planned to create it. Oh well.
The hard thing about making Lamingtons is that it is a bit labourious to make. I decided on taking the shortcut and purchasing a ready sponge cake, but imagine my shock (and joint disappointment about even more work ahead) when I found that none from the supermarkets near me marketed the usual sponge cake. Yes, you can get a plain madeira cake, or perhaps a Jamaican" fruits cake, or the last prepared birthday" cakes all covered in icing and cream. Nope towards the plain old sponge wedding cake. Oh well.
I used the following recipe for the sponge wedding cake after searching and deciding I actually didn't want a particularly eggy-tasty sponge cake.
Making it was pretty straight forward. Cream the butter and sugar, and gradually add the eggs one at a time. Combine in the vanilla and fold within the first glass of flour before folding in the next glass of flour and dairy. Pour into a sponge cake (I used a long holder) and bake inside a pre-heated 180oC oven until cooked through. If you're utilizing a square tin, it's supposed to be 30 minutes, but I utilized a thinner tray so it had taken significantly less than 20 in a lover forced oven.
The next part to Lamingtons are preparing the icing and the coconut. I utilized this formula , but have to admit it proved a little bit too rich.
This was pretty easy. Fundamentally mix it all together on a bain-marie (i.e. bowl over boiling drinking water) until it all melts. I came across this icing much too thick, so I finished up watering it down with a lot more milk.
Today came the terribly messy component.
First, I cut the sponge in two and then spread some strawberry jam between each item. My initial few attempts to coat them turned out to be rather devastating with wedding cake crumbs, chocolate and coconut all over the place. A bit of searching on the internet and people recommended putting the cake in the fridge. Apparently leaving the cake right away would have also helped ensure it is easier to cope with. Five or 10 minutes into the freezer and the items were much easier to handle.
Using two forks, I dipped the sponge sandwiches in to the chocolate sauce. I held them up allowing the excessive drip off, before dunking them right into a plate of desiccated coconut. Using two spoons to press the coconut into the icing, I came across that was a little cleaner than using my hands (as suggested by many quality recipes). I let them dry out a bit on the rack before putting them into an airtight box for storage.
Messy, enjoyable but probably not something I'd try all the time.
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