\n

This cake apparently goes by many names. I\u2019m sure you\u2019ve tried it before :). In Poland it\u2019s known as \u201ckud\u0142acze\u201d, sometimes as lamingtons\u2026 Whatever you call it, it\u2019s simply delicious. I don\u2019t think I\u2019ve made it in years, so it was time to dig the recipe out of my old notebook. It\u2019s a soft, delicate and slightly buttery cake, cut into small squares, dipped in a cocoa glaze and then coated in desiccated coconut. This makes the outside moist and intensely chocolatey, while the inside remains light and fluffy. It\u2019s also really easy to make, and the finished squares look wonderfully impressive. If you enjoy classic homemade cakes that are simple to prepare yet absolutely delicious, you really should give this recipe a try. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the cake:<\/span><\/p>\n

\n
• 250 g butter<\/li>\n
• \u00be cup caster sugar<\/li>\n
• 1 cup sour cream<\/li>\n
• 16 g vanillin sugar<\/li>\n<\/ul>\n

  Place all the ingredients in a saucepan and bring to the boil, just until the butter has melted. Leave to cool.<\/p>\n

  Also:<\/span><\/p>\n

  \n
  • 2\u00bd cups plain flour<\/li>\n
  • 2 heaped tsp baking powder<\/li>\n
  • 3 eggs<\/li>\n
  • 2 egg yolks<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Add the eggs and egg yolks to the cooled butter mixture and mix until smooth. Sift the flour and baking powder directly into the mixture, then fold with a spatula just until combined.<\/p>\n

    Line a 32 x 22 cm baking tin with baking paper and pour in the batter. Bake at 170\u00b0C for about 35\u201340 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, leave to cool, then cut the cake into squares.<\/p>\n

    Ingredients for the cocoa glaze:<\/span><\/p>\n

    \n
    • 125 g butter<\/li>\n
    • 1 cup sour cream<\/li>\n
    • 10 tbsp caster sugar<\/li>\n
    • 3\u20134 tbsp cocoa powder<\/li>\n<\/ul>\n

      Place all the ingredients in a saucepan and bring to the boil, stirring frequently, until the butter has melted and everything is well combined. The glaze should be smooth.<\/p>\n

      Note: I most often make the glaze using one and a half times the quantities given above.<\/p>\n

      Also:<\/span><\/p>\n

      \n
      • 300 g desiccated coconut<\/li>\n<\/ul>\n

        Dip each cake square into the glaze, preferably using cutlery to help \u2013 it can get quite messy ;). Then coat in desiccated coconut and place on a plate.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n","protected":false},"excerpt":{"rendered":"

        This cake apparently goes by many names. I\u2019m sure you\u2019ve tried it before :). Sometimes it\u2019s known as \u201ckud\u0142acze\u201d, sometimes as lamingtons\u2026 Whatever you call it, it\u2019s simply delicious. I don\u2019t think I\u2019ve made it in years, so it was time to dig the recipe out of my <\/p>\n","protected":false},"author":1,"featured_media":19114,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79],"tags":[107,125,113,142],"duration":[],"tag_group":[],"class_list":["post-19112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","tag-cocoa-powder","tag-desiccated-coconut","tag-egg-yolks","tag-soured-cream"],"acf":[],"yoast_head":"\n