Для рецепта потребуется:125г белой пшеничной муки125г сахара3 яйцащепотка соли10г разрыхлителя для теста60г кукурузного крахмала15г сливочного масла50мл кипячённой воды
Так же необходимо подготовить:200г чёрного шоколада200г кокосовой стружки150мл сливок30г сливочного маслаНачинаем с подготовки прямоугольной или квадратной формы для выпечки. Масло и мука по дну и сторонам и французская рубашка готова. Теперь включаем разогреваться духовку на 180 градусов и переходим непосредственно…В отдельно миске смешиваем все сухое… муку, крахмал, соль и разрыхлитель.Отдельно перемешиваем яйца и добавляем к ним сахар. Вместе взбиваем в объемную, побелевшую и почти устойчивую пену. Ну, конечно, миксером.В рязмягченное масло добавляем кипяток и аккуратно вливаем в яичную смесь (меня это действие тоже смутило, но ничего плохого из этого не вышло, хотя честно сказать обычно кипяток лью в муку и хотя бы понимаю зачем, здесь этого понимания не наступило, но бисквит реально хорош, так и делаю! Хай будет) Все вместе миксером перемешиваем пару минут
В 2-3 приема вводим просеянную муку с яичную смесь и лопаткой, снизу вверх, стараясь не потерять воздушность теста, все перемешиваем.Все в подготовленную форму и выпекаем минут 30. До сухой спички.Готовый бисквит перекладываем на решетку и даем полностью остыть.А в это время… ну уже убравшись на кухне, постирав, покурив, переходим к шоколадной глазури. Сливки нагреваем до закипания. Заливаем ими кусочки шоколада, добавляем масло. Ждем пару минут. Хорошо все перемешиваем до однородности.
Остывший бисквит нарезаем на одинаковые кубики или квадратики (да хоть кружочки, если Вам так гармоничнее)
и каждый кусочек поочередно со всех сторон, при помощи двух вилочек (или двух рук с прилагающимися к ним пальцами) купаем в шоколадном ганаше и кокосовой стружке.
Готовым пирожным даем в холодильнике застыть и можно звать всех за стол.
Готово! И спасибо армейскому командиру моего сына. Он выходец из Австралии, и именно для него я искала рецепт австралийского десерта… искала, нашла, репетировала (ну, чтоб не ударить, так сказать…) полюбила и прописала на своей кухне. Спасибо ему и приятного аппетита Вам! Угощайтесь!
Австралийское пирожное “Ламингтон”
Источник: fotokulinary.ru
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