Shaun Hergatt's Lamington Bars
You can never have too many dessert recipes, so give Shaun Hergatt's Lamington Bars From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
To make the cake: Preheat the oven to 325°F. Line a half-sheet pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggsand sugar on high speed until light and foamy, about 5 minutes.
In another bowl, sift the flour and baking powder together.
Melt the butter in a small saucepan, and add the corn syrup.
Remove the egg mixture from the mixer. With a silicone spatula, fold in theflour mixture.
Add the milk, and then the butter mixture, just until combined.
Spread the batter onto the prepared pan.
Bake for 8 minutes. Cool completely on a wire rack.
Place the chocolate in a heatproof bowl.
Heat the cream over a medium heat, until just boiling.
Pour the hot cream over the chocolate, stirring until melted and smooth.
To finish the bars: Line a half-sheet pan with parchment paper.
Cut the sponge in half, down the middle.
Spread the raspberry jam evenly over one half and place the other half on top.
Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube.
Place the coated cube on the parchment-lined half-sheet pan. Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set.