Salted Caramel Lamington

SPONGE CAKE

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.

SALTED CARAMEL

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.

CARAMEL BUTTERCREAM

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.

ASSEMBLY

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.