LAMINGTON ICE CREAM LOG
Make and share this LAMINGTON ICE CREAM LOG recipe from Food.com.
Provided by shazzieau
Categories Frozen Desserts
Time 15m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- line loaf tin with 2 layers of plastic wrap, overhanging the ends.
- cut the lamingtons in half widthways. stand the lamingtons, chocolate side against the sides and bottom of the tin. cut to fit.
- spread 2 tablespoons of jam over the lamington base.
- top with softened icecream, not quite to the top of the lamington sides.
- spread ice cream with the other 2 tablespoons of raspberry jam.
- cover the jammy ice cream with the rest of the lamingtons again cutting to fit. press lightly into ice cream.
- wrap tightly with plastic wrap and freeze for at least 6 hours or until icecream has hardened.
- decorate if desired and serve with chocolate topping.
- NOTE in Australia we have lamington fingers. use 26 of them if you can get them. I had to estimate the amount of normal sized lamigtons used in this recipe.
Nutrition Facts : Calories 253.2, Fat 12.3, SaturatedFat 7.6, Cholesterol 49.1, Sodium 91.8, Carbohydrate 31.8, Fiber 0.9, Sugar 27.6, Protein 3.9
LAMINGTONS
Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut
Provided by Esther Clark
Categories Dessert, Treat
Time 1h30m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
- Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
- To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
- Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
- Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
Nutrition Facts : Calories 545 calories, Fat 31 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
LAMINGTONS
Traditional Lamingtongs made with your own home made sponge. My mum used to make these all the time YUM!
Provided by JanelleC
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Grease lamington tin.
- Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
- Sift flour and salt, add alternately with milk to mixture.
- Add vanilla.
- Blend well, but do not over beat.
- Add a little more milk if necessary to form a softy dropping consistency.
- Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
- Turn out and cool on a wire rack.
- To make icing sift icing sugar in a bowl.
- Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
- When cake is cold cut into square of uniform size.
- Dip each cake in icing then roll in coconut.
- Set aside to become firm.
- Repeat for remaining squares.
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