Aussie Lamingtons

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As I currently have a little time, I was looking on the web last week. In search of new, stirring thoughts, inspirational meals that We have never used before, to amaze my loved ones with. Searching for quite some time unfortunately couldn't discover lots of interesting stuff. Right before I thought to give up on it, I came upon this tempting and easy treat simply by accident over ambitiouskitchen. It looked so tempting
on its photos, that called for urgent actions.
It had been easy to imagine just how it's made, how it tastes and just how much boyfriend might love it. Mind you, it is quite easy to impress him in terms of treats. Yes, I'm a blessed one. Or maybe he is.Anyhow, I got into the blog and used the simple instuctions which were combined with great shots of the operation. It really makes life much easier. I can imagine that it is a slight hassle to shoot snap shots in the middle of baking in the kitchen as you ordinarily have gross hands so that i highly appreciate the effort and time she devote to build this blogpost .
With that in mind I'm encouraged presenting my own, personal recipes in a similar way. Many thanks for the idea.
I had been fine tuning the initial recipe to make it for the taste of my family. Need to mention that it was an incredible success. They enjoyed the flavor, the overall look and loved having a treat such as this during a busy workweek. They ultimately demanded even more, a lot more. So next time I'm not going to commit the same miscalculation. I'm gonna twin the volume .

sugar free ice cream recipeAussie Lamingtons
One of the pleasures I've while i am not commuting is the joy of making something in your kitchen. There's nothing like creating a wonderful meal, or trying some new formula and the result is a tangible, tasty dish that's so dissimilar to software.
This weekend I found a while to whip up a batch of lamingtons. These were destined for our Pot Luck Lunch time" tomorrow where everyone is going to bring something native" from their house country.
I had planned on making Pavlova, but my colleague from New Zealand said they're evidently a kiwi-dish, and she had already planned to make it. Oh well.
The difficult thing about making Lamingtons is that it is a little labourious to create. I had planned on acquiring the shortcut and purchasing a prepared sponge cake, but imagine my shock (and joint disappointment about more work ahead) when I came across that none from the supermarkets near me sold plain old sponge cake. Yes, you could get a plain madeira cake, or a Jamaican" fruit cake, or any of the final prepared birthday" cakes all covered in icing and cream. Nope to the plain old sponge cake. Oh well.
I used the following recipe for the sponge cake after looking around and deciding I didn't want an especially eggy-tasty sponge wedding cake.
Making it was pretty self-explanatory. Cream the butter and sugar free ice cream recipe, and slowly add the eggs one at a time. Mix in the vanilla and flip within the first glass of flour before folding in the next glass of flour and milk. Pour into a sponge cake (I used a long holder) and bake inside a pre-heated 180oC oven until cooked through. If you are using a square tin, it's said to be thirty minutes, but I utilized a thinner tray so it required less than 20 inside a fan forced oven.
The next part to Lamingtons are preparing the icing and the coconut. I used this recipe , but have to admit it turned out a little bit too rich.
This was pretty easy. Essentially mix everything together on the bain-marie (i.e. dish over boiling drinking water) until it all melts. I came across this icing way too thick, therefore i finished up watering it down with a lot more dairy.
Right now came the terribly messy component.
First, I slice the sponge in two and then pass on some strawberry jam between each item. My first few efforts to coating them ended up being rather disastrous with cake crumbs, chocolate and coconut just about everywhere. A bit of searching on the internet and people recommended putting the wedding cake in the fridge. Apparently departing the cake overnight could have also helped ensure it is easier to deal with. Five or ten minutes into the refrigerator and the parts were easier to handle.
Using two forks, I dipped the sponge sandwiches into the chocolate sauce. I held them up allowing the excessive drip off, before dunking them into a bowl of desiccated coconut. Using two spoons to press the coconut in to the icing, I found that was a little cleaner than using my hands (as recommended by many quality recipes). I allow them dry out a bit on a rack before putting them into an airtight container for storage.
Messy, enjoyable but probably not something I'd try all the time.
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