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Golden Pastry Cream – Prune Cake Mr.Passart Wongprom (Chef Mhee)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here . Preparation time: 15 minutes
Proofing and Resting Time: None
Baking Time: 15 minutes
Outcome: 1 Tray
Tools needed: Mixer including bowl, kitchen scale and baking tray.
Ingredients and Method
Ingredients Sponge 1000 g Gluten Free sponge cake mix 80 g Whole eggs 40 g Vegetable oil 400 g Dried Prune chopped 100 ml Water Prune Jam 100 g Dried Prune chopped 400 g Water 200 g Sugar 10 g Melafix 20 ml Lemon juice Cream 300 g Golden Pastry cream 200 g Uniwhip Basic Cream 100 g Golden Pastry cream 250 ml Water or Milk Method Sponge: Beat all the ingredients for 6-8 minutes on a medium speed or until smooth. Spread onto a lined baking tray (60x40 cm) and bake at 170°C - 180°C for 15 – 20 minutes. Remove from the oven and allow the base to cool. Prune Jam: Place water and sugar in a pan and bring to the boil. Once boiling add the chopped prunes. Simmer for 5 – 10 minutes and stiring thoughout. Remove from the heat and allow it cold. Add Melafix and stir. Add lemon juice and stir. Place aside and allow to cool. Cream: Whisk Uniwhip until a soft peak. Place the Golden Pastry cream and Uniwhip into a bowl and mix until well cominded and smooth. Basic Cream: Mix Golden pastry cream and water or milk, mix until it become smooth. Prune Cake: Cut the sponge in half down the middle. Make a layered effect going across the top of one half of the sponge with prune jam and cream and place the other half of the sponge on top. Then cut the tray cake into 5x10 cm wide strips. Decorate the top with prune jam and basic cream and place in a cool place to set.
