What’s for dessert ?: Daring Bakers May 2015

May 27, 2015 by No Comments

For the May challenge Marcelina from Marcellina and Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant. I decided to make the classic Lamington, a cube of sponge cake dipped in chocolate icing then coated with desiccated coconut. In Croatia we call them čupavci. The Croatian name comes from the word “čupavi”, which means “furry,” from the look of the coconut. Thank you Marcelina for this wonderful and delicious challenge!

Sponge cake

  • 2 eggs
  • 200 g caster sugar
  • 50 g melted butter
  • 200 ml milk
  • 300 g all-purpose flour
  • 12 g baking powder

Preheat oven to moderate 180 ° C. Line a 23 x 33 cm baking pan with baking parchment and set aside. Beat egg yolks and sugar in an electric mixer until very thick. Sift flour and baking powder over the mixture and beat until combined. Trickle milk and cooled melted butter down sides of bowl and fold in thoroughly. Whisk egg whites with a pinch of salt until stiff peaks form. Add to the mixture and fold in thoroughly but lightly using a fork. Pour into a baking pan and bake for 20 – 25 minutes. Check the sponge by inserting a skewer into the center, it should come out clean when the sponge is baked. Turn the sponge out immediately onto a wire rack to cool.

Chocolate icing

  • 100 g dark chocolate
  • 125 g butter
  • 70 g caster sugar
  • 400 ml milk

In a small saucepan, on low heat melt butter and chocolate with sugar and milk. Combine well and remove from the heat.


Place desiccated coconut in a shallow bowl. Cut cooled sponge into even little cubes. Dip each piece into the chocolate icing (allow excess to drip off), then toss gently into the coconut. Stand cakes on a wire rack to set (about 2 hours).

It’s been a long time since my last participation in the Daring Bakers Challenges. Some tasks I didn’t like, and some I didn’t get to do. The rainy season and boredom have led me to peek at the site earlier this month and see what the new challenge is. Hairless! I didn’t make them for a long time, or eat them, and as a kid I adored them. I immediately pulled out my mom’s recipe and made them.


  • 2 eggs
  • 200 g of sugar
  • 50 g of melted butter
  • 200 ml of milk
  • 300 g of smooth flour
  • 1 bag of baking powder

Mix the egg yolks with the sugar. Add melted butter and sugar and mix briefly. Add sifted flour with baking powder and mix until ingredients are combined. Mix the egg whites into the snow and add to the mixture, stirring gently with a fork. Pour the mixture into a mold measuring 23 x 33 cm lined with baking paper. Bake for 20 – 25 minutes in an oven preheated to 180 ° C (check with a toothpick if the biscuit is baked). Cool the baked biscuit on the grill.

Chocolate sauce

  • 100 g of dark chocolate
  • 125 g butter
  • 70 g of sugar
  • 400 ml of soft

Melt the butter and chocolate over low heat. Add sugar and milk and cook, stirring, until it boils.


Chilled biscuit cut into equal cubes. Dip each cube in chocolate sauce and roll in coconut. Place the tufts on a wire rack and leave for about two hours for the sauce to set.

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