lamington with nutella®

Cakes / Mini Cakes
Vegetarian
Lunch
Mid-afternoon
All year round

45 minutes

INGREDIENTS (FOR 2 BLONDIES)

Sponge Cake :

  • 3 eggs
  • 125gr of softened butter
  • 180gr of sugar
  • 250gr of flour
  • 3,5 tsp of baking powder
  • 125gr of milk
  • 1 tsp of vanilla extract


Topping :

  • 225gr of Nutella®
  • 50gr of dehydrated
  • grated coconut

EQUIPMENT

  • Scale
  • Mixing bowl
  • Whisk
  • Square or rectangular baking dish
  • Knife

SPONGE CAKE PREPARATION

Preheat the oven to 180˚C.

In a bowl, beat the butter with the sugar then add the eggs one by one. Sift the flour and baking powder while mixing.

Add the milk while stirring with a wooden spoon (do not beat).

Pour the mixture into one or two lightly greased square moulds 5cm thick and bake for 25 minutes.

Leave the cake to cool for at least 20 minutes at room temperature, then cut into 7 cm cubes.

 

NUTELLA ICING PREPARATION

Cut the cubes in half widthwise, spread 7.5 g of Nutella® on one side then put the top back on, spread another 7.5 g of Nutella® on top and sprinkle with grated coconut.

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.

Product