Red Velvet Christmas Lamingtons

SPONGE

STEP 1

Add water and egg to bowl, then MAURI Deluxe Sponge Mix.

STEP 2

Blend on low speed for 1 minute. Scrape down.

STEP 3

Whisk on top speed for 8 minutes.

STEP 4

Whisk on medium speed for 2 minutes.

STEP 5

Scale off and fill large rectangle cake tray pan 3/4 full.

STEP 6

Bake thick sponge sheets at 200°C for 25 minutes or until baked through and sponge springs back when touched.

CREAM CHEESE FILLING

STEP 1

Place the cream cheese in a mixing bowl fitted with a paddle attachment and blend on medium speed until creamy.

STEP 2

Add butter to cream cheese and mix until combined.

STEP 3

Add vanilla and icing sugar to the cream cheese mixture and mix on low speed to combine.

STEP 4

Once combined turn mixer speed up and beat for 5 minutes until light and creamy.

CHOCOLATE COATING

STEP 1

Add Lam-Kote to water which has just come off the boil.

STEP 2

Using a whisk, blend on low speed for 1 minute, or until lumps have dispersed and mixture is smooth.

STEP 3

Allow mixture to cool, but not set.

ASSEMBLY

STEP 1

Cut the sponge cake in half and spread an even layer of frosting between the top and bottom layer of sponge and sandwich together.

STEP 2

Cut sponge into individual rectangles (5cm x 8cm) and set aside in freezer until ready to dip and coat.

STEP 3

Dip cake rectangles into warm Lam Kote mixture, draining of any excess on a drip wire rack.

STEP 4

Rub through a little red colouring into a combination of desiccated coconut and shaved coconut.

STEP 5

Roll lamingtons into coconut mixture until completely coated.