Gost bloger: Julie Therré i Lemingtoni / Guest Blogger: Lamingtons by Julie Therré

Fotografije: ©Julie Therré

Spremamo vam razne novitete u ovoj godini, između ostalog i goste iz celog sveta koji će na Zaboravljenim poslasticama predstaviti po jedan nacionalni specijalitet svoje postojbine.

Današnji gost je moja dobra prijateljica i sugrađanka Julie Therré, Australijanka, nemačka snajka, domaćin izvrsnog bloga A Palate and a Passport, u kome se ne bavi samo hranom i receptima, već fotografijom, putovanjima i ovim divnim krajem u kome živimo. Po malo za svakog!



Veoma sam se iznenadila kada mi je Julie rekla da je kolač koji je kod nas poznat pod imenom "čupavci" u stvari autentičan australijski recept! Još kada se ispostavilo da je 26. januar Dan Australije (u Australiji je to već danas!) stvorio se idealan povod da saznamo više o ovom divnom kolaču. Evo šta ona kaže o lemingtonima, kako se čupavci u originalu zovu...

Danas je Dan Australije, praznik koji Australijancima daje povod da razmisle šta su postigli u svojoj suncem oprljenoj zemlji od kako su se na nju iskrcali s broda punog prestupnika - 26. januara 1788. Priča kaže da je jedan osuđenik iz Velike Britanije poslat u Sidnej jer je ukrao knjigu s receptima... Možda to i nije bila loša strategija da se pobegne u bolju klimu, ali nije taj lopov zaslužan za pronalazak lemingtona. Ispreo se mit da je ove kockaste kolačiće izmislio kuvar nekadašnjeg guvernera oblasti Kvinslend, lorda Lemingtona. Njemu je patišpan obložen čokoladom slučajno upao u posudu s kokosovim brašnom. Uprkos ovoj teoriji, i drugima njoj sličnim, jedno je sigurno - lemington je jedan od veoma retkih kolača koji potiču iz Australije, i Australijanci se njime ponose!

LEMINGTONI (za 16 kolača)

Za patišpan:

• 150g prosejanog mekog brašna
• ¼ kašičice praška za pecivo
• 50 g prosejanog belog kukuruznog brašna
• 7 jaja srednje veličine, na sobnoj temperaturi
• 180 g šećera
• 80 g istopljenog putera (i još malo za podmazivanje pleha)
• 1 kašičica ekstrakta vanile

Za preliv:

• 300 g prosejanog prah šećera
• 80 g istopljenog putera
• 80 g kakaoa
• 100 ml vruće vode
• 180 g kokosovog brašna

Namastite puterom četvrtasti pleh ivice 30 cm. Zagrejte rernu na 180°C.

Mikserom umutite jaja i šećer dok se lepo ne izjednače (srednjom brzinom, pet minuta). Gotovo je kada se mešavina u trakama odvaja s miksera. Dodajte vanilu.

Kašikom lagano umešajte prosejana brašna u mešavinu s jajima dok se ne izjednači. Dodajte istopljeni puter i dalje lagano mešajte dok ne nestanu tragovi putera. Sipajte mešavinu za testo u pleh, izravnajte površinu i stavite da se peče 20 minuta ili dok ne potamni. Možete da proverite da li je testo pečeno tako što ćete ga bocnuti štapićem za ražnjiće koji treba da bude neuprljan kad ga izvadite iz testa.

Ostavite kolač da se ohladi i pažljivo ga prenesite na dasku za sečenje. Reckastim nožem za hleb odsecite sve ivice. Prvo kolač isecite u obliku većih kvadrova, a onda njih podelite na manje parčiće.

Za preliv, stavite prosejani prah šećer, kakao i istopljeni puter u činiju, pa mešajte kašikom, dok postepeno dodajete vruću vodu uz ivicu činije. U drugu činiju sipajte kokosovo brašno.

Po jedan ili dva, umačite komade patišpana u čokoladni preliv, tako da se lepo oblože sa svih strana. Pustite da se ocede od viška preliva, pa ih valjajte u kokosovo brašno. Stavljajte ih na žičanu podlogu da se osuše i stegnu.

Lemingtoni mogu da se prave na više načina. Ako izbacite kukuruzno brašno i zamenite ga običnim, mekim, dobićete mekši patišpan. Ovakvi lemingtoni su previše lagani i mrvičavi, pogotovo ako treba da ih spakujete i date detetu da ponese za užinu u školi, kao što je običaj u Australiji. Neki lemingtoni se filuju džemom od bobičastog voća ili čokoladom, ali uglavnom se prave sa prelivom, kao u mom receptu. Kada sam bila mala, neki klinac me je zadirkivao što jedem kolač koji izgleda kao da ga je neko uvaljao u perut... Tako mi je drago što sam uspela da prenebregnem te jezive reči i što četrdeset godina kasnije, još uvek uživam u lemingtonima!

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Guest Blogger: Lamingtons by Julie Therré

We've got a lot of novelties on our blog coming up in 2012, and one of them is letting somebody else do the baking instead of me (aren't I clever?). Let me introduce you to our first guest blogger, my good friend and fellow Karlsruher Julie Therré. Julie is an Aussie living in Germany, author of the wonderful lifestyle blog A Palate and a Passport, where she writes not only about food, but about photography, travel and this beautiful corner of Europe we live in.

And guess what? It is already 26th January in Australia, which means Australia Day, which means perfect timing to enjoy a chocolatey, coconutty Lamington (or two...). Take it away, Julie!

☼

Today is “Australia Day”, and a day that Australians get to reflect on what has been achieved in their sun burnt country, since the arrival of their first shipload of crooks – on this day in 1788. Apparently, one convict was sent to Sydney from Great Britain for stealing a cookbook... I suppose that wasn’t a bad strategy to escape to better weather, but mind you, the Australian Lamington was not created by this particular offender. There is a myth that these small, square cakes were created by the cook of Queensland’s former governor Lord Lamington; the cook had accidently dropped a chocolate-coated sponge into a pile of coconut. Despite this theory and others, the traditional Lamington is one of the very few cakes that hail from Australia, and they are going to call it their own!



Lamingtons (makes 16 pieces)



What you’ll need for the sponge cake:

• 150 g / 5.3 oz / 1½ cup all purpose flour, sifted
• ¼ teaspoon baking powder
• 50 g / 1.7 oz / ½ cup cornflour, sifted
• 7 medium eggs, at room temperature
• 180 g / 6.3 oz fine sugar
• 80 g / 2.8 oz / 1/3 cup unsalted butter, melted (plus a little extra butter for greasing the baking tin)
• 1 teaspoon vanilla extract

What you’ll need for the coating:

• 300 g / 10.5 oz / 3 cups icing sugar (powder sugar), sifted
• 80 g / 2.8 oz / 1/3 cup butter, melted
• 80 g / 2.8 oz / ¾ cup cocoa powder
• 100 ml / 3.3 fl oz hot water
• 180 g / 6.3 oz / 2 1/3 cup desiccated coconut

To make the sponge cake:

Grease a 30 cm (12 in) square cake tin. Preheat the oven to 180° C (350° F).

With a stand mixer, whisk the eggs and sugar in a bowl for 5 minutes on a medium speed until a batter forms. When batter ribbons start to form from the whisk, it is ready. Fold the Vanilla into the mixture.

With a spoon, fold the sifted flours into the egg mixture until combined. Add the melted butter and fold gently until there are no streaks of butter. Evenly pour the batter into the greased baking tin, and then pop into the oven for 20 minutes or until baked. You can test if the cake is ready by using a skewer; if it comes out clean then you are ready to remove the tin from the oven.

Leave the cake to cool, and then gently place on a cutting board. With a serrated bread knife, trim all the edges off the cake until all sides are smooth. First, cut the cake into rectangle pieces, and then cut across into desired size pieces.



To make the coating:

In a bowl, place the sifted icing sugar, cocoa, melted butter and with a spoon mix though while gradually pouring in the hot water along the inside of the bowl. Place the coconut in a separate bowl.

One or two at a time, dip the cake pieces into the chocolate mixture until all sides are well covered. Drip off the excess, then toss with the coconut until covered. Place on a wire rack and repeat the process with the remaining pieces. Allow the Lamingtons to firm before eating.



There are a couple of variations for making Lamingtons. If you opt the cornflour by replacing it with more all-purpose flour (in Australia they use self-raising flour), this will give you a fluffier sponge. For transporting, this makes the Lamingtons a little too light and crumbly if you want to pack in a kid’s lunchbox–as our Aussie kids are accustomed to having. Some make the Lamingtons with a red jam or a chocolate filling, but the majority of the time they made as my recipe with the chocolate coating. As a kid, I would be teased by a boy for me eating a cake that looked liked it was covered with dandruff... I’m so glad that I was able to block his horrid words out of my mind and go on enjoying my Lamingtons 40 years later!

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