TOP 6 Australian Lamington Cake Recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

Features of the preparation of a traditional Australian cake. TOP 6 best Lamington recipes with vanilla biscuit, cream, whipped cream and jam and jam filling. Video recipes.

Lamington is a traditional Australian dessert that looks like light and airy biscuit squares covered with thick chocolate glaze and delicate coke shavings. The basis of the cake is a classic biscuit without any impregnations and fillings, but there are also Lamington's recipes with layers of jam, jam and various creams. Since the delicacy is in the shape of squares, it is more convenient to use a square or rectangular shape with high sides for its preparation. In some recipes, the dessert is prepared according to the principle of a multilayer cake, so in such cases, a round tall baking dish is also quite suitable. Next, we will consider the basic principles of making a cake and the most popular recipes that are perfect for home use.

Features of cooking Lamington

"Lousy, rough, loose biscuit!" - this is how unjustly and recklessly Baron Lamington, governor of Queensland from 1896 to 1901, called the cake that the cook prepared for his unexpected guests. Lamington was a rather intelligent and sagacious person, because thanks to him Western Australia entered the Australian Union, but even he could not predict that an old biscuit, which was hastily dipped in crushed coconut, would become the hallmark of an entire continent in a few decades.

Lamington is now very popular in Australia and New Zealand. There is a whole "Lamington movement" of like-minded groups selling cakes and raising funds for charity, and on Australia Day there is an annual speed-eating competition for this biscuit dessert.

In every part of the continent, hostesses cook Lamington according to their own recipes. In New Zealand, the strawberry option is popular, while Australians are more fond of the lemon cake. Some pastry chefs combine individual biscuit cubes with jam or cream to create whole cakes, also named after Australia's favorite dessert. But no matter which recipe for the Australian Lamington cake you choose, the technology for its preparation will be almost the same.

The classic recipe uses a vanilla sponge cake, but the base may well be chocolate, and you can also add various jams to the dough. Australians especially love strawberry and lemon. There are several recipes that use a shortcrust pastry base, it all depends on the preferences of the pastry chef.

In traditional Lamington, the whole sponge cake is dipped in frosting, but Australian housewives have created many variations in which jam, jam or whipped cream are spread between pieces of sponge cake. The most commonly used berry jam.

Depending on the tastes of the pastry chef, the glaze can be made from cocoa powder or natural chocolate, which in turn can be either milk or black.

To make the cakes more flavorful, vanilla extract is added to the dough. If desired, you can add other flavor enhancers and soak the biscuit with liquor or syrup.

TOP 6 Lamington recipes

Having mastered the basic principles of making a cake, you can independently experiment with fillings and ingredients for a biscuit, creating your own Lamington's own recipe, or use the already proven solutions presented in our TOP.

The classic Lamington cake recipe

This incredibly tasty, tender Australian cake will not leave indifferent any sweet lover. Soft vanilla sponge cake, covered with chocolate glaze and coconut flakes, is used chilled. From the presented set of products, you will get 30 small cakes. They can be served with coffee, tea, cocoa, or light soft drinks.

Caloric content per 100 g - 388 kcal.
Servings Per Container - 15
Cooking time - 2 hours

Ingredients:

Eggs - 4 pcs.
Sugar - 200 g
Vanilla extract - 1 tsp
Wheat flour - 200 g
Baking powder - 1.5 tsp
Butter - 185 g
Milk - 250 ml
Cocoa powder - 65 g
Powdered sugar - 435 g
Coconut flakes - 6 cups

How to prepare the classic Lamington cake step by step:

In a large bowl, combine eggs, sugar and vanillin. Beat the mixture until smooth with a mixer at medium-high speed.
Transfer the flour and baking powder immediately into the egg mass. Mix everything with a silicone spatula.
Add 110 g of melted and warm butter. Stir well with a spatula.
Smear the rectangular shape with oil, spread the parchment on the bottom and transfer the dough into it. Place the dish in an oven preheated to 180 ° C and bake for 25 minutes.
When the sponge cake is firm in the center and the dough does not stick to the toothpick, remove it from the oven and place it on a wire rack until it is completely cooled.
Cut the biscuit into 4-5 cm squares. Place them in a tightly closed container and leave in it overnight. During this time, the biscuit will "rest" and it will be easier to glaze it.
Start making the icing. Sift the icing sugar and cocoa powder in separate containers.
In a saucepan with a thick bottom, melt 75 g of butter, add milk.
Whisking the butter-milk mass constantly, add cocoa to it.
After the cocoa is completely dissolved, add the icing sugar. Add 1 cup portions at a time, whisking the icing constantly to prevent lumps from forming.
Divide the finished glaze into 2 parts.
Place the biscuit squares on a fork one by one and dip them in the chocolate icing. If a lot of biscuit crumbs have accumulated in the first bowl while dipping, use the "clean" icing in the second bowl. When the excess frosting has drained, dip the brownie in the coconut.
Put the finished cakes on a wire rack, under which you will spread parchment. Place the dessert in the refrigerator for the glaze to harden completely.

Lamington must be removed from the refrigerator half an hour before serving. If you were unable to handle the entire batch of cakes prepared, no problem! They are perfectly stored in an airtight container in the refrigerator for several days.

Lemon Lamington

Adding lemon jam to the sweet vanilla biscuit makes Lamington's Australian brownie less sugary. Piquant citrus acidity leaves a pleasant aftertaste in the mouth and an indelible impression from this, albeit simple, but incredibly tasty dessert. Another difference of this recipe from the classic one is the glaze preparation technology, it is brewed on the basis of cream, not milk, with the addition of not only cocoa, but also natural chocolate.

Ingredients:

Flour - 300 g
Egg - 3 pcs.
Sugar - 200 g
Milk - 125 g
Vegetable oil - 100 ml
Baking powder - 1 tsp
Lemon jam - 150 g
Vanilla sugar - 1 pack
Cream (10-20%) - 100 ml
Cocoa powder - 1 tablespoon
Dark bitter chocolate (70%) - 100 g
Coconut flakes - to taste

How to prepare lemon Lamington step by step:

Combine eggs, 150 g sugar and vanilla sugar. Beat everything with a mixer until a light foam forms.
Continue beating the eggs, gradually adding milk and sunflower oil.
Pour flour and baking powder into the egg-milk mixture, knead the smooth dough with a mixer.
Add lemon jam to it, mix everything thoroughly.
Line the biscuit mold with parchment, put the dough in it and bake for 30-40 minutes in the oven preheated to 180 ° C. Do not open it all this time.
Cool the finished biscuit, cut into cubes of the same size.
Prepare the icing. To do this, heat the cream in a heavy-bottomed saucepan and melt the chocolate in it.
Add 50 g of sugar and cocoa powder to the chocolate mass, mix everything thoroughly and cook over low heat until the glaze thickens.
Dip all the cubes one by one in the glaze and sprinkle with shavings on all sides. Put the resulting cakes in the refrigerator.

Serve ready-made lemon lamingtons as a dessert with coffee or tea, garnished with powdered sugar and fresh mint leaves.

Lamington with berry jam

To make an original lamington with a piquant sourness, jam can be added not only to the dough. You can make a layer of fruit or berry jam between two biscuits, dip the resulting "sandwich" in dark chocolate icing and sprinkle with tender coconut. Raspberry, strawberry, or blackberry jam will do, but Lamington's most flavorful dessert comes with a layer of thick cherry jam. From the listed products, 9 square cakes with a size of 6x6 cm or 18 rectangular cakes with a size of 3x6 cm are obtained.

Ingredients:

Sugar - 125 g
Eggs - 4 pcs.
Vanilla essence - 1 tsp
Flour - 125 g
Butter - 25 g
Cherry jam - 100 g
Dark chocolate - 300 g
Powdered sugar - 4 tablespoons
Milk - 4 tablespoons
Coconut flakes - 200 g

Step by step preparation of Lamington with berry jam:

Whisk sugar, eggs and vanillin in a separate bowl.
Place the bowl with the egg mixture in a water bath, while the bottom of the dish should not touch the boiling water. Continue to beat the mixture for 3-5 minutes until it triples in volume.
Remove the egg mass from the water bath, continue beating for another 5 minutes at high speed until it cools completely and thickens.
Stir in flour gradually. This must be done carefully so that the foam does not fall off.
Gently add vegetable oil into the dough.
Put the resulting dough in a parchment-covered mold 18x18 cm.
Bake the biscuit for 25 minutes in an oven preheated to 180 ° C.
Leave the baked cake to cool overnight, then remove it from the mold and cut into squares.
Apply cherry jam on one square, top it with another piece of biscuit. Connect the remaining squares in pairs, having previously greased them with jam. Place the sandwiches in the refrigerator.
Chop the chocolate into pieces and melt in a water bath or in the microwave.
Pour milk into the chocolate and pour the icing sugar, mix everything thoroughly.
Dip each sponge cake with a jam layer in chocolate icing and then wrap in coconut.
Put the finished cakes in the refrigerator for 1 hour until the chocolate is completely hardened.

This amazing treat can be stored in a container in the freezer for 2-3 months. Thus, after spending just a couple of hours of your time, you can make an original dessert and keep it in case unexpected guests arrive.

Lamington for vegans

In this recipe for Lamington cake, the main stages of preparing a treat are preserved, but the sequence of joining individual layers is slightly changed. So, in the classic version, the jam is between two pieces of biscuit, and the frosting and coconut are the top finishing layers. Vegan Lamington is more like a pie in which chocolate ganache, tender coconut layer and raspberry jelly are laid on top of a shortbread base with coconut oil.

Ingredients:

Flour - 190 g
Coconut oil - 95 g
Cane sugar - 25 g
Cold water - 30 ml
Chocolate - 150 g
Canned coconut cream - 240 g
Coconut flakes - 100 g
Rice malt or maple syrup - 90 g
Fresh raspberries - 60 g
Frozen raspberries - 125 g
Water - 80 ml
Agar powder - 2 tsp

Steps to Make Lamington for Vegans:

Mix flour with coconut oil, cane sugar and cold water. Beat everything thoroughly with a mixer until smooth. The resulting dough should be soft and pliable.
Roll out the dough into a layer 5 mm thick and transfer it to a pre-oiled deep mold. Form bumpers out of the dough.
Place the cake in an oven preheated to 180 ° C and bake for 15 minutes until a golden brown crust forms. Cool the resulting base completely.
Prepare the chocolate ganache by melting the coarsely chopped chocolate in a heavy-bottomed saucepan and add 160 g of canned coconut cream to it, using only the thick portion that has floated to the surface of the jar. When the mixture is smooth and smooth, pour it over the chilled base.
Put the cake with the chocolate layer in the refrigerator for 1 hour.
Start preparing the coconut layer by mixing coconut flakes with 50 g of maple syrup or any other light sweetener and 80 g of canned coconut cream. Blend until smooth.
When the chocolate layer has hardened, place the coconut layer on top of it, flatten and place the mold in the freezer for 1 hour.
Prepare raspberry jelly, for this mix fresh raspberries with frozen ones, add water, beat everything with a blender. Rub the raspberry puree through a sieve to remove the pits.
Add the remaining syrup and agar powder to the raspberry mass, put the mass on the stove and bring to a boil. Refrigerate slightly.
Put the raspberry mass on top of the coconut layer and put in the refrigerator for 3 hours to harden the jelly.

The resulting pie can be cut into cubes and garnished with fresh raspberries to make the cake look like a classic Lamington. Such a dessert is stored in an airtight container in the refrigerator for up to 3 days. You cannot put it in the freezer, since the structure of the jelly may change.

Lamington with raspberry jelly

This is the original interpretation of the Australian Lamington, which uses berry jelly instead of sugary-sweet chocolate icing. To give the dessert a piquant sourness, take a bag of raspberry jelly, and a layer of whipped cream will give it lightness and airiness.

Ingredients:

Oil - 150 g
Powdered sugar - 1, 5 tbsp.
Eggs - 6 pcs.
Vanilla - 1 pod
Corn flour - 2, 5 tbsp.
Baking powder - 1 tsp
Full-fat milk - 3/4 tbsp.
Raspberry Jelly - 1 pack
Coconut flakes - 3 tbsp
Cream - 300 ml

Step by step preparation of Lamington with raspberry jelly:

Separate the whites from the yolks.
Combine butter, sugar, yolks and vanilla and beat with a blender. The mixture should become thick and pale.
In a separate bowl, beat the egg whites until soft peaks form.
Sift 1/2 flour and baking powder into the butter-yolk mixture, add milk.
Sift the remaining flour into egg whites, mix.
Combine the butter-yolk and protein mixture. Mix until smooth.
Cover the square shape with parchment, grease with oil and put the finished dough into it. Bake the sponge cake in the oven at 180 ° C for 30 minutes.
When the biscuit turns golden, remove it from the oven, refrigerate in a mold, remove it after half an hour and wait until it cools completely.
Prepare the jelly according to the instructions on the package, wait for it to cool slightly.
Cut the biscuit into cubes, dip each of them in raspberry jelly, and then sprinkle with coconut. Put all pieces of sponge cake in raspberry-coconut sprinkle on a dish and refrigerate for 20 minutes.
Whisk in the cream until stiff peaks form.
Spread whipped cream on top of a biscuit cube and top with a second piece of biscuit. So combine the remaining pieces of biscuit in pairs, brushing one of them with butter.
Put the finished cakes in the refrigerator for 20 minutes.

Note! This dessert can be prepared not only in the form of cakes, but also as a cake, then the biscuit will need to be cut into 2 parts, grease one with cream, cover with the second, and decorate with whipped cream on top and sprinkle with the remaining coconut flakes.

Keto cakes

Recently, low-carb keto diets have become very popular. The diet of those who have such addictions consists of 70-80% of fatty foods, and carbohydrates account for no more than 5-10%. Lamington keto cakes contain absolutely no sugar, it is completely replaced by confectionery or regular xylitol, and coconut flour is used instead of wheat flour. This dessert contains 121 calories per serving, with a total of 9 g fat and 6 g saturated fat. The ingredients below are enough to make 16 cakes.

Ingredients:

Strawberries - 1 tbsp. (for strawberry jam)
Lemon juice - 1/2 tablespoon (for strawberry jam)
Xylitol - 1 tablespoon (for strawberry jam)
Chia seeds - 1, 5 tablespoons (for strawberry jam)
Vanilla extract - 1/2 tsp (for strawberry jam)
Eggs - 9 pcs. (for biscuit)
Wine stone - 1/2 tsp (for biscuit)
Vanilla extract - 1 tsp (for biscuit)
Xylitol - 1/2 tbsp (for biscuit)
Butter - 50 g (for biscuit)
Salt - 1/2 tsp (for biscuit)
Coconut flour - 1/4 cup (for biscuit)
Vanilla Protein Powder - 1/4 cup (for biscuit)
Baking powder - 1 tsp (for biscuit)
Xylitol - 1 tbsp (for glaze)
Cocoa - 2 tablespoons (for glaze)
Oil - 1/2 tablespoon (for glaze)
Boiling water - 8 tbsp. (for glaze)
Coconut flakes - 1 tbsp (for glaze)

How to make Lamington keto cakes step by step:

Prepare the biscuit dough first. Separate the yolks from the proteins. Whisk them with vanilla extract, xylitol and salt until smooth.
Sift flour, baking powder and protein into a separate container.
Mix the egg whites with the tartar, beat the mixture with a mixer until dense peaks are formed.
Pour the mixture of loose ingredients into the yolks, beat until smooth, pour in the melted and cooled butter. Mix everything thoroughly.
Transfer the whipped proteins to the resulting mass. Do this gently, adding them 1 quarter at a time to keep them fluffy.
Line the square shape with parchment, put the dough in it, distribute it evenly, and bake the biscuit for 25-30 minutes in the oven preheated to 170 ° C.
When the toothpick you use to pierce the center of the crust remains dry and clean, remove the biscuit from the oven and cool it completely.
Cut the biscuit in half horizontally, and then cut the 2 resulting cakes into rectangles.
Prepare strawberry jam, for this put all the ingredients necessary for it in the mixer bowl and beat thoroughly. Place the raw jam in the refrigerator for 1 hour to concentrate properly.
Brush the cooled biscuit rectangles with strawberry jam and combine in pairs like sandwiches.
To prepare the frosting, combine the sifted xylitol and cocoa in a shallow bowl. Add melted butter and boiling water to them. Mix everything thoroughly until a smooth paste is obtained.
Dip each "sandwich" on all sides in the icing and sprinkle with coconut.