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Recipes
Biscamix Sponge
Strawberry Coconut
Shortcake
Strawberry Coconut
Shortcake
Recipe: Lamington Sponge
1000g
Biscamix Sponge Vanilla
600g
Eggs
300g
Desicated Coconut Powder
200g
Milk
Recipe Coating:
250g
Fruitafill Strawberry
100g
Water
Decoration:
100g
Desicated Coconut Powder
Method:
Mix all together using a whisk attachment
Mix for 1 minute at slow speed
Mix for 5 minutes on high speed
Scale 550g batter in 18 x 18 x 5cm trays
Bake at 180°C for 30-35 minutes in a deck oven, or 160°C in a rotary oven
Slice the cake in 3.5 x 9cm pcs once the cake has cooled down
Method Coating:
For coating, heat Fruitafill strawberry with water. Dip the Lamington sponge in warm mixture from all sides and coat with it desiccated coconut powder
Portion:
4 moulds, that is 10pcs each = 40 portions of Lamington pastry.
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