Raspberry Lamingtons
These raspberry lamingtons are a fruity fresh variation of the original and fit perfectly into spring, I think. They are perfect as a little accompaniment to coffee and keep well packed in the fridge for a few days.
Ingredients for Raspberry Lamingtons:
RIMBERRY BODY
350 g flour
200 g butter
200 g sugar
250 ml milk
3 eggs
100 g raspberries, frozen
2 tsp. baking powder
1 pck. bourbon vanilla sugar
1 pinch of salt
RASPBERRY DRINK
180 g raspberries
110 g butter
60 ml cream
180 g sugar
1 pck. bourbon vanilla sugar
EXCEPT
approx. 100 g grated coconut
2-3 tbsp raspberry jam
Instructions:
For the raspberry base, beat the butter, sugar and vanilla sugar until fluffy. Stir in the eggs one by one. Mix and sieve the flour, baking powder and salt. Now stir the flour mixture into the mixture alternately with the milk. Finally, finely crumble the frozen raspberries and quickly but carefully fold into the cake mixture. Pour the mixture into a baking tin lined with baking paper [approx. 30×35 cm] and bake for about 25-30 minutes at 350°F top and bottom heat.
Cut the cooled base in half on the short side. Spread the raspberry jam evenly on one half and then place the second half on top. Leave the base to stand for one to two hours, but preferably overnight.
To make the drink, slowly heat the raspberries and sugar in a small saucepan. As soon as the raspberries have released some juice, finely puree the fruit with a hand blender. Now add all the remaining ingredients, continue to heat the drink and stir occasionally until a homogeneous mixture is formed. Bring the mixture to the boil briefly and remove from the heat.
Cut the prepared cake into approx. 3×3 cm cubes. Dip the lemingtons into the warm concoction and then roll them in coconut flakes.
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