Veseli i ukusni!
Umutiti varjačom 50g putera (ili margarina). U drugoj posudi mikserom penasto umutiti 2 cela jaja sa 250g šećera. U umućena jaja dodati 200ml mleka, 1 kesicu praška za pecivo, 300g brašna i umućeni putar. Sve lagano izmešati varjačom. Izručiti u pleh veličine oko 25x35cm, obložen papirom za pečenje. Peći u prethodno zagrejanoj rerni na 170°C. Treba voditi računa da se ne prepeče, jer će biti suvo.
Pečen kolač ostaviti da se malo prohladi, a zatim iseći kocke. Ne treba da budu suviše velike - oko 4x4cm.
Smislite šta ćete upotrebiti za valjanje čupavaca, pa oko 300g toga što ste odabrali izručite u plitku posudu ili tanjir. Osim kokosa, mogu se upotrebiti mleveni orasi, mleveni blanširani bademi, mleveni pečeni lešnici, usitnjen grijaž od mlevenih oraha...
Čokoladni preliv: U šerpicu staviti 200ml mleka, 200g putera (ili margarina), 250g šećera, 100g crne čokolade i kuvati na pari, ne suviše dugo - da se lepo sjedine sastojci i treba da se malo zgusne, ali da i dalje ostane tečan. Šerpu sa čokoladnim prelivom držati na pari, da se ne bi ohladio i zgusnuo. Jednu po jednu kocku umakati u topao preliv, tako da sa svih strana bude prekrivena čokoladom, a zatim izvaditi viljuškom i sa svih strana uvaljati u kokos ili šta ste već odabrali. Gotove kolače odlagati na tacnu. Ostaviti da se lepo ohlade.
Moji čupavci najčešće su uvaljani u bademe ili grijaž od oraha. Nisam neki ljubitelj kokosa.
Sastojci: za kolač - 50g putera (ili margarina), 2 jaja, 250g šećera, 200ml mleka, 1 kesica praška za pecivo, 300g brašna; za čokoladni preliv - 200ml mleka, 200g putera (ili margarina), 250g šećera, 100g crne čokolade; za valjanje po izboru - oko 300g kokosa, mlevenih blanširanih badema, mlevenih pečenih lešnika, mlevenih oraha, usitnjen grijaž od mlevenih oraha...
Lamingtons
Cheerful and delicious!
Whisk until fluffy 50g butter (or margarine). In another bowl, using a hand mixer whisk 2 large eggs with 250g sugar. Add 200ml milk, 1 sachet baking powder, 300g flour and the the butter. Mix few minutes on a low speed, just to incorporate all ingredients. Line the baking tin 25x35cm with baking paper. Bake in a preheated oven at 170°C.Do not overbake.
Let the cake to cool a bit, then cut it into cubes (not too big - about 4x4cm).
In a shallow bowl, or plate, put about 300g of coconut flour, for rolling the sponge cake. If you don't like the coconut taste, feel free to use ground walnuts, ground blanched almonds, ground roasted hazelnuts, ground caramelized walnuts...
Chocolate dip: Put 200ml milk, 200g butter (or margarine), 250g sugar, 100g dark chocolate in a pot and cook on bain marie, whisking constantly - it should thicken a little, but still to remain liquid. Turn the heat off, but keep the pot with chocolate dip on steam, so that it does not cool down quickly and thicken. Put a cube of cake on a fork and dip into the warm chocolate sauce, one at a time. All sides of the cake should be covered with the dip. Then take it out and roll it in coconut or whatever you choose. Place the Lamingtons on a serving tray. Allow to cool completely.
I prefer to roll Lamingtons in almonds or walnuts, because I’m not a coconut lover.
Ingredients: for the cake - 50g butter (or margarine), 2 eggs, 250g sugar, 200ml milk, 1 sachet of baking powder, 300g flour; for chocolate dip - 200ml milk, 200g butter (or margarine), 250g sugar, 100g dark chocolate; for rolling of your choice - about 300g of coconut, ground blanched almonds, ground roasted hazelnuts, ground walnuts, ground caramelized walnuts...
