STEP 1
Combine all ingredients in a bowl.
STEP 2
Using a whisk, mix on slow speed for 1 minute. Scrape bowl.
STEP 3
Whisk on high speed for 8 minutes.
STEP 4
Whisk on low speed for 1 minute.
STEP 5
Deposit into a paper lined baking tin.
STEP 6
Bake at 190°C until baked through.
STEP 7
Transfer to wire rack to cool. Cut into squares.
LAMINGTON CHOCOLATE COATING
STEP 1
Combine MAURI Lam-Kote and boiling water in a bowl.
STEP 2
Using a whisk, mix on slow speed for 1 minute or until mixture is smooth.
STEP 3
Allow mixture to cool slightly (warm but not set) before dipping.
STEP 1
Heat sugar in a heavy duty saucepan, over medium heat. Constantly stir until sugar has melted.
STEP 2
Add in butter, stirring to combine. Caution, caramel will splutter.
STEP 3
Slowly add the cream, while stirring constantly. Once combined, leave to boil for 1 minute.
STEP 4
Remove from heat and stir in salt.
STEP 5
Allow to cool before using.
STEP 1
Place butter into a bowl.
STEP 2
Using a paddle, blend on high speed, until butter is light and pale in colour.
STEP 3
Add the icing sugar and blend on low speed for 2 minutes.
STEP 4
Add cream & salted caramel, blend on high speed until the mixture is light.
STEP 1
Cut the slab into lamington squares.
STEP 2
Dip the lamington squares into the warm chocolate coating mixture, draining off any excess on a drip wire rack.
STEP 3
Cut the lamington in half. Using a piping bag, pipe caramel buttercream between the top and bottom layers of sponge and sandwich together.
STEP 4
Pipe some buttercream on top of lamington. Decorate as desired.