Lamington cake

Ingredients for 1 servings:

• 175 g butter
• 175 g sugar
• ½ tsp baking powder
• 200 g flour
• 3 eggs
• 2 tbsp cocoa powder
• 50 g dark chocolate
• some chocolate sprinkles
• 50 g dark chocolate
• 5 tbsp milk
• 1 tsp butter
• 125 g powdered sugar
• 8 tbsp desiccated coconut
• 100 ml sweet cream, whipped
• Fat and breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Variation 3

Grease a loaf pan and dust with breadcrumbs. Lightly beat the butter or margarine with the sugar (you can use a little less sugar) in a bowl. Beat in the eggs one at a time. Add the cocoa powder. Sift the flour with the baking powder over the cake and mix well. Melt 50g of dark chocolate and stir in well along with the chocolate sprinkles. Pour into the loaf pan and spread evenly. Bake at 180°C for about 50 minutes. Test for doneness. Let the cake cool on a wire rack. Place 50g of chocolate, milk, and butter in a heatproof bowl and melt in a bain-marie. Add the powdered sugar and mix. Let the mixture set slightly and then spread it over the cake. Sprinkle with desiccated coconut all over. Let it set. Cut a V-shaped wedge out of the top of the cake. Place the cream in a piping bag fitted with a star nozzle and pipe into the “V.” Put the wedge back in place and also drizzle with cream on both sides.