Lamingtons are traditional and very famous small cakes in Australia. They consist of a pound cake, cut into squares and then covered in chocolate and coconut.
As I absolutely had to taste it and I really didn’t have the courage to turn the oven on, I used a moist cake that was already ready. I’ve always been a fan of homemade, but sometimes it’s good to simplify your life.
As a result, the realization of my lamingtons is really very fast.
For the ganache, I added coconut oil which brings fluidity and a delicious little coconut taste.
These cupcakes are really very simple to make and the result is very pleasant to look at and taste.
You can of course prepare your cake (here).
1 cupcake (Ker Cadelac)
110g chocolate (70%)
20g coconut oil
75g dried coconut
Melt the chocolate and coconut oil in a small bowl in the microwave in 20 second increments.
Mix and let cool. The texture should still be fluid but not too runny to cover the cakes well.
Cut the cake into 10 cubes. The scraps will be used to wipe the bowl of ganache at the end of the recipe.
Dip the cake cubes in the chocolate.
Leave to drain on a rack, then roll them in the coconut.
Place them on a baking sheet and refrigerate. It’s 26/27 degrees in my kitchen right now. Perhaps the fridge will not be needed with a lower temperature.
To finish: if you make your cake yourself, preferably bake it in a square mold to make it easier to cut. The four-quarter recipe is here.
Coconut oil can be found in organic stores. It can be used in woks and curries or even in cakes…
the Ker Cadélac cake was part of the Degustabox of the comeback. Inside were also Filet Bleu Shortbread Cookies. I didn’t know this brand at all and I really liked it. I liked it too Bretz vegetable crispsand mothergrain quinola. My children have retained the Choco-caramel mentos.