Yes, this place is structured as a gluten, dairy, sugar free recipe website. Yet, I do not deny that from time to time (meaning on Christmas, Easter and my birthday) I also enjoy some culinary guilty pleasures. Homemade recipes, desserts or main courses, are healthier than to order food, to go to the restaurant, a pastry shop or to a fast food.
That's why I decided I should be 100% honest to you and leave here also the "not so healthy" recipes I sometimes enjoy.
As the New Year's Eve is approaching, here is my "top recipe" ever, the one that "it killed it" when I was a child, when I baked it to my colleagues, lovers etc.
If you are not into "gluten, dairy, sugar free diet", believe me, Lamington cake is for you.
In my country, Romania, we call it "Prajitura Tavalita", not "Lamington", which might be translated like "Rolled Cake". I don't know if I translated well, but it is just fun information to start with.
Lamington Recipe - what ingredients do you need
For the dough cake:
300 g sugar (granulated sugar)
1 small vanilla sugar packet
1 "teacup" of cold water
16 tablespoons of oil
16 tablespoons of flour
lemon zest from a lemon
Baking Ammonia Carbonate for baking (like Dr.Oetker German Premium Quality) - 7 g - or baking soda
For the chocolate sauce:
250 ml milk
250 g sugar
6-7 tablespoons of a good quality cocoa powder
1 small vanilla sugar packet
1/2 - 1 stick of butter (approx. 200 g)
1 teaspoon of rum essence
roasted, then ground walnuts
Take a lemon wedge and grease with it the bowl where you will beat the egg whites. This trick makes the mixture fluffier.
In the bowl where you will mix the egg yolks put a sprinkle of salt.
Wash the eggs. Separate the egg yolks from the egg whites.
Start by mixing the egg yolks with 16 tablespoons of oil - added one by one, until the composition becomes as a mayonnaise.
Then, beat the egg whites with a mixer or with a whisk. I know it's simpler with a mixer but it seems to me the composition is fluffier when the egg whites are beaten with the whisk. Another trick here would be to beat the egg whites by themselves for 1 minute and then to start adding, gradually, those 300 g of sugar (it is a about a large cup). In the meantime, mix it here the vanilla sugar packet too.
For the foam, the mixture to be stronger, and the sugar to melt well into it, during the above process add gradually that little cup of cold water.
When both compositions are ready, mix them in the same bowl - I most often add the egg yolks mixture into the bowl of egg whites. Beat it up until everything is incorporated.
Afterwards, add here the 16 full tablespoons of flour, in the rain and, of course, gradually.
In the end, add the zest from 1 lemon (of course, washed, and preferably a bio lemon just for you to be able to use the zest), 1 little package of ammonia for baking (7 g) which you should dissolve before in a small cup where you put 2 teaspoons of lemon juice. Pour all these into the mixture and mix it continuously, but with gentler movements.
You can also use here baking soda, but the ammonia makes the dough fluffier and tender. If you want to use baking soda instead of ammonia for baking, add 7 g of baking soda (or a small package) into 2 tablespoons of flour (of those 16 tablespoons you have to pour over the above mixture).
Pour the mixture into a tray taped with a baking paper or grease a tray with oil/butter and then line it with flour.
Put it in the oven for approximately 35-40 minutes.
Then, when it is ready, take it out and let it cool.
When the cake has cooled, cut off the edges and afterwards cut the cake into rectangular forms, bigger or smaller, as you wish.
Separately, in a saucepan, make the chocolate sauce:
Mix in it 1 cup (250 ml) of milk, 1 cup of sugar (250 g), 6-7 cocoa powder tablespoons and 1 small package of vanilla sugar.
Put the saucepan on the fire and let it boil, continuously stirring in.
When it starts boiling, leave more 5 minutes and afterwards add here the butter. Mix it and leave it to boil until the sauce becomes as a thicker hot chocolate.
Turn off the fire, and, after several minutes, when it is a little bit cooler, add in a teaspoon of rum essence.
Right after this (so do not let the mixture cool off), start the process of making Lamington cake: take the rectangular forms of the previously baked cake and, one by one, "sink it" into this chocolate sauce, take it out immediately and roll over grounded walnuts, which was previously roasted into the oven. Put on a plate and repeat the "mechanism" with each piece of cake.
This is my Lamington Recipe, "reteta de tavalite, how I called it in Romanian. Although it is not a suitable recipe for those with a special diet, you can still enjoy it 2-3 times a year. Besides, I am sure those who eat gluten and sugar and who will try it will be amazed by the taste and texture of this Lamington cake.