Chocolate & Salted Caramel Lamingtons
Chocolate & Salted Caramel Lamingtons — a Dawn Foods recipe in 2 components. Uses Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 3 min
- mixing time (after adding water 2, slow speed)
- 1 min
- baking temperature (deck oven)
- 170 °C
- baking time
- 40 min
- freezing time (Genoese squares)
- 30-60 min
- coating temperature (Caramel Souplesse)
- 45 °C
Ingredients
Chocolate Genoese Sheet
| Ingredient | Quantity |
|---|---|
| Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg | 3200 g |
| Water (1) | 1220 g |
| Vegetable oil | 350 g |
| Water (2) | 580 g |
Finish
| Ingredient | Quantity |
|---|---|
| Caramel Souplesse | |
| Salted Caramel Filling | |
| Dawn Salted Caramel Frosting | |
| Biscoff biscuit crumb |
Method
- Chocolate Genoese Sheet
Add the Genoese Base, water (1) and vegetable oil to a mixing bowl fitted with a beater and mix for 1 minute on slow speed and then a further 3 minutes on medium speed.
- Chocolate Genoese Sheet
Add the water (2) while mixing on slow speed, scrape down and mix for a further 1 minute on slow speed.
- Chocolate Genoese Sheet
Deposit the mixture into a prepared 18" x 30" x 2" baking sheet.
- Chocolate Genoese Sheet
Bake in a deck oven at 170°C for approximately 40 minutes.
- Finish
Allow the Genoese sheet to cool thoroughly and remove from the baking sheet.
- Finish
Cut into 2" squares and place into the freezer for 30-60 minutes.
- Finish
Heat the Caramel Souplesse Coating to 45°C.
- Finish
Using a fork, dip the chilled Genoese squares into the heated Souplesse and drain off the excess.
- Finish
Sprinkle the cube with the Biscoff crumb, place onto a tray and allow to cool and set.
- Finish
Make a small hole in the top of each coated cube and inject with a small amount of the salted caramel filling.
- Finish
Pipe a star using the salted caramel frosting on top of the cube to cover the hole.
- Finish
Using a small melon baller or spoon, make a small recess in the centre of the piped star.
- Finish
Fill the recess with more salted caramel filling.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.