First, whip the eggs with the sugar for at least 10 minutes.
Begin to incorporate half of the sifted flours (if you do not have the leavening one, use 00 flour with half a sachet of baking powder) to the eggs.
Meanwhile, melt the butter and mix it with the boiling water, then add this too to the mixture, finally complete with the rest of the flours.
Pour the dough into the greased and floured mold (use a tall one, the cake will grow enough) and bake for about 20 minutes at 180 ° C, in a preheated static oven.
When the surface of the cake is golden, take it out of the oven, turn it upside down on a wire rack covered with parchment paper, remove the mold and let it cool down.
Once completely cold, cut it in half horizontally to obtain 2 discs.
Prepare the glaze: add the cubed chocolate with the cream and melt, in the microwave or in a bain-marie, then mix until you get a shiny and homogeneous glaze.
Completely cover (both the top and side surfaces) the discs with the glaze and sprinkle with coconut flour, making it adhere, then let it solidify in the fridge.
Whip the cold cream from the fridge.
Take the first disc, spread the jam on it, then add the cream in tufts with the help of a sac-à-poche with a fairly large smooth spout, finally close with the second disc.
Finished! The lamington cake is ready.
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