INGREDIENTS
- Time:
- – Butter 300 g.
- – Sugar 300 g.
- – Eggs 3 items.
- – Vanilla essence.
- – Milk 140 cc.
- – Harina leudante 300 g.
- Panna Cotta:
- – Milk cream 400cc.
- – Sugar 100 g.
- – Vanilla essence 1 tsp.
- – Unflavored gelatin 7 g.
- For protection:
- – 440 g of powdered sugar.
- – 25 g bitter cacao.
- – 1 spoon of butter ointment.
- – 120 ml boiling water.
- – Coconut flakes 1 cup,
- – Raspberry or strawberry jam 100 g.
LAMINGTON from PANNA COTTA take pleasure in this fluffy cake lined in sugar and chocolate with grated coconut .
PROCEDURE:
1. Preheat the oven to 180 levels. Butter two 20 x 30 cm rectangular molds.
2. Beat the creamed butter with the sugar. Add the vanilla essence and the eggs separately, at all times beating. Add the flour interspersed with the milk. Pour the divided dough into two molds and bake for 20/25 minutes.
3. For the panna-cotta: warmth the cream with the sugar. Add the vanilla essence and the hydrated gelatin with the water in order that it dissolves within the residual warmth. Let the temperature drop slightly.
4. Pour the pannacotta, additionally divided in two, onto the 2 plates of pudding at room temperature. Place within the fridge for roughly 3 hours.
5. As soon as the panna-cotta has gelled, distribute the gelatin on prime of one of many plenty. Very fastidiously place the second layer of dough with panna-cotta on prime and wrap each doughs tightly. Go away within the fridge in a single day.
6. For the glaze: sift the sugar with the cocoa in a bowl. Add the butter and boiling water. Combine effectively.
7. Lower the cubes to five cm x 5 cm.
8. Cowl all sides of the lamington with the glaze with spatula and canopy with the flaked coconut, and they’re prepared! .
