What is Lamington?

Lamington is an Australian confectionery that is produced by immersing squares of mushroom cake in chocolate and then by converting the cube in coconut. Since the beginning of the 20th century, lamingtones have been very popular desserts throughout Australia and New Zealand. It is assumed that they come from the Eastern Australian Queensland state, where Lord Lamington served as a governor in 1896-1901. However, the story of how the treatment happened has largely decreased to the legend. Most of the accounts are attached to Lord Lamington's households, but also in these stories, who created the first Lamington - and what is important, why - differ wildly.

Lamington creation is usually quite simple. Chefs start with mushroom cake or any basic yellow type of cake. After being cooked and cooled, it is cut into relatively uniform square segments. Traditional lamingtons are about 3-4 inches (about 8-10 cm) square, although multiple versions are popular.

Most recipes call de deA no cake or cake that had at least a little time to dry after baking. After reaching the desired dryness, the chef prepares molten chocolate glaze, which is usually made of a little more than sugar, cocoa powder and milk. Butter may or may not be included. Most chefs find that it is easiest to work with thinner icing, so they often heat the mixture to melt it and make it viscous.

4 with chocolate is still wet, rolling cubes in unsweetened dried coconut flakes, and then put them on a stand or shallow plate to dry. Dried coconut helps the icing set almost immediately and the dessert is often prepared to eat within a few moments after completion. The dry coconut also helps to prevent the treatment from becoming sticky, making it easy to transport and storage.

As far as Australian desserts are concerned, Lamington is by far one of the most popular. AdjacentZealand also presents confectionery as part of its national cuisine. School groups and student organizations in both countries are known to host "Lamington Drives" as a means of fundraising and confectionery is mentioned on many sales of baking, community picnics and desert buffets throughout the region.

Most cakes follow the basic lamington components, although variations are common. For example, the cream version can be made by layering two finished dice with butter cream or sweetened whipped cream between them. The use of a fungal cake filled with fruit or fruit is also common in some communities.

Most of these goodies are home or produced in small doses in bakeries. However, some manufacturers produce sweets commercially. Commercial lamingtones often contain preservatives to extend their durability, D Most contain more sugar than the home version. Traditional Lamington is sweet but not impressed.