Super tasty lamingtons or cupavci (that's what they are called in the Balkans). Delicious dessert of fine sponge cake filled with raspberry jam, drenched in chocolate and decorated with coconut shavings. For snacking in between, as a dessert or healthier candy for the children's birthday party.
Preheat oven to 175 degrees and grease a brownie pan (23x23cm) a little and dust with flour (optional). Alternatively, line with baking paper.
Note: The dough can be prepared either by hand with a mixing bowl and whisk or with a mixer (see video). I use the dough program here.
FOR THE DOUGH Put almond milk, baking soda and apple cider vinegar in a mixing bowl and mix lightly. The liquid should now foam slightly.
250 ml Almond milk, 3,5 g Baking soda, 15 ml Apple cider vinegar
Add applesauce, raw cane sugar, cooking and baking oil, spelt flour or gluten-free flour blend, baking powder, bourbon vanilla and sea salt and stir with a wooden spoon or food processor until everything is combined into a smooth batter.
15 g Applesauce, 67 g Raw cane sugar, 60 ml Frying and baking oil, 235 g fine spelt flour type630, 15 g Cornstarch, 8 g Baking powder, ½ tbspn Bourbon vanilla ground or 1 tsp vanilla extract, A pinch of sea salt
If the dough is too firm, add a little more almond milk, if too runny, add a little more flour. The strength may vary from one type of flour to another.
CAUTION: Do not stir too long, otherwise the driving force of the natron will be destroyed.
Pour the dough into the prepared loaf pan.
Put in the oven and bake for 30 minutes.
Wooden stick test: Use a wooden stick to test if the cake is done. When the wooden stick comes out clean, then the cake is ready. Remove from the oven and allow to cool completely.
Now carefully melt chocolate over a water bath, dilute with cocoa butter or coconut oil. Set aside.
250 g vegan dark chocolate chips, 60 g Cocoa butter
Remove dough from mold and cut into 24 equal squares. Depending on your preference, you can make the lamingtons larger and cut only 12 squares.
Cut dough squares in half to make two halves, a top and a bottom.
Fill the bottom with 1-2 tsp of jam each and put the lid on.
100 g Chia jam with raspberries
Pour chocolate over the finished lamingtons and place on a draining rack.
Sprinkle all around with coconut flakes and let set. enjoy!
100 g Coconut flakes
Store covered at room temperature for up to 5 days, keep frozen for a few weeks.