With Australia approaching this thursday (yippee for a public holiday 🙂 ) I thought I’d make some Australian Lamington inspired push pops. Because it would be unAustralian NOT to eat a lamington on Australia Day…
I did promise one of my facebook likers once I hit 100 likes that I’d start creating some recipes for her, and have been very tardy with her request! So this is for you Chriss…
Speaking of facebook likers – we recently hit 200 likers (and look set to hit 300 soon), so please let me know via the comments section or on my facebook page of any tutorials you’d like me to create for you.
Before we get started, I’d firstly like to say….
Whoo hoo!!! I won!! Very exciting to be the inaugural winner of this wonderful competition by Invite Me. My cake received over 1000 ‘likes’ and I was so proud that my little cake and blog with 200+ likers bet some stiff competition from other cakes and blogs with 5000+ likers 🙂 Yay for the underdog!
Onto our pushpop recipe….Ingredients (Makes 20 pushpops) CAKE 190g of unsalted, softened butter 1 cup of caster sugar 2 vanilla beans 3 eggs 350g self-raising flour 1 cup milk CHOCOLATE CUSTARD Thermomix Users: 60g sugar 500ml milk 2 eggs 50g cornflour Otherwise: 310ml milk 2 egg yolks 70g caster sugar 1 1/2 tb plain flour 2 tb cocoa powder GANACHE 130g dark chocolate 65g double cream desiccated coconut 300ml double cream Strawberry Jam
Organise your helpers, preheat your oven to 170C and mix your butter, sugar and vanilla seeds (have you gathered how obsessed with vanilla beans I am?? these are really expensive to buy in the supermarkets, so I’d advise you buy in bulk from ebay – works out to be approx 50c a bean) on a high speed for about 2 mins until light and fluffy.
Add eggs one at a time, beating well after each.
Add half of the milk and flour, mix well, then add the remaining milk/flour and mix until just combined.
Pour into a lined cake tin and bake until cooked and a skewer comes out clean (approx 50-60mins). I cannot stress how important it is to line your tins with baking paper…. yes, it takes extra time and is a pain in the backside, but seriously, it is better to take that extra time and not have to scrape your cake from the bottom of the pan 🙂
I have used a 12″ cake tin, but it doesn’t matter what type of pan you use as you’ll be cutting out circles later on.
Once cooked, leave on a baking rack to cool down. Don’t forget to lick the bowl and spoon 🙂
In the meantime, make your chocolate custard. I recently purchased a Thermomix (more about that another time), so making the chocolate custard was simply a matter of dumping in the ingredients and hitting a few buttons. For those without a thermomix, try this recipe (the creme patisserie part).
Using a circle cutter the same size as your pushpop containers, stamp out your circles.
Spread some strawberry jam over 20 circles of cake and then insert into your pushpop containers. Take out the ‘push’ part (ie the stick part) of the container so that you can place it level on the table.
Pipe over the top of the pushpops and cover with a sprinkling of coconut.
I found these cute Australia Day cupcake toppers from Mooo and used them for the final decoration!
Happy Australia Day!!!!