Čupavci – Bosnian Lamingtons

cupavci
Oops I did it again! I baked 🙂
My sweet tooth (In Bosnia we say “my behind”… to put it nicely) always prevails over my dislike for baking. Cupavci (furry – from the look of the coconut) are small sponge cakes filled with custard, sipped in chocolate and covered with coconut. From all the variations, the most popular is the one filled with custard and the easiest one is using the tea cookies in place of the cake.  This recipe is somewhere in the middle. I didn’t have time to make the sponge cake from scratch, so I just used the regular white cake mix I had in my pantry. I also wanted to add some flavor since I wasn’t going to fill them with custard. I ended up dividing the batter in two and adding different flavors to each. My niece Jelena loved it and this recipe is here because of her. I hope her praise isn’t just due to her pregnancy’s cravings. She is a loyal fan of my blog and I can’t thank her enough for it.
So this is exactly how I made it and if it looks somewhat complex, no worries – it was a piece of cake, ha!

Ingredients:
Makes about 24

1 Classic White Cake mix
2 Eggs
1/2 cup Water
1/3 cup Oil

 

Fruit Lamingtons:
¼ cup mixed Candied Fruit, chopped
1 teaspoon Vanilla extract
1 tablespoon Orange Zest
¼ cup Spiced Rum
1 tablespoon Peach Schnapps
1 tablespoon fresh squeezed Orange Juice
½ cup Confectioners’ Sugar
6 oz pink Chocolate Melts or white Chocolate red food coloring
1 tablespoon Butter
2-3 tablespoons Milk
1-2 cups Coconut Flakes

 

Chocolate Lamingtons:
4 tablespoons Baileys, divided
3 tablespoons Walnuts, ground or finely chopped
2 tablespoons Cocoa powder
1 teaspoon Vanilla Extract
¼ cup Milk 3 tablespoons
6 oz dark Chocolate
1 tablespoon Heavy Cream
1 tablespoon Butter
1-2 cups Coconut Flakes
You will also need two 9×5 loaf pans or if you decide to make only one flavor you’ll need one 9×13 baking pan. In that case double all the ingredients for the flavor of choice except for the cake.

 

Directions:

 


In a bowl beat together white or sponge cake mix with eggs, oil and water. Do not follow directions on the box, because the cake will be too fluffy to handle. Divide the cake batter in two separate bowls.
To make fruit Lamingtons mix one half of the batter with candied fruit, vanilla extract and orange zest. Pour into greased loaf pan.
To the second half add 2 tablespoons Baileys, vanilla extract, cocoa powder and walnuts. Pour into the second greased loaf pan.
Bake both cakes together at 350 degrees Fahrenheit for 30-35 minutes. Let it stand for 10 minutes, then remove from the pan onto the cooling rack and cool completely.  Place the cakes on parchment paper and using a sharp knife, remove the outside crust and cut the top of the cake, if necessary, to form an even surface. Cut cakes into squares.
Sprinkle fruit cake squares all over with the mixture of rum, peach schnapps and orange juice.
Sprinkle chocolate cake squares all over with the mixture of ¼ cup milk and Baileys.
Put squares in the freezer for about 20-30 minutes. Meanwhile, get chocolate ready for dipping.
Heat the water in a double broiler pan. Melt pink chocolate melts (or white chocolate with few drops of red food coloring) over the hot water bath with confectioners’ sugar and butter until smooth, and then add milk. Dip fruit squares one by one into pink chocolate mixture coating every side, and then roll into coconut flakes.
Start a new double broiler for chocolate lamingtons. Melt dark chocolate over the hot water bath with butter and heavy cream until smooth, and then add 3 tablespoons milk. You want the chocolate to be somewhat thin so it can soak into the cake. Dip chocolate squares one by one into the dark chocolate mix coating every side, and then roll into coconut flakes.
The process is bit messy and I suggest arming yourself with paper towels, parchment paper and water nearby but the end product will pay off your efforts.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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