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Golden Pastry Cream – Pandan Custard 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
- 800 g Whole eggs
- 40 g Vegetable oil
- 100 g Pandan water
- Pandan custard
- 100 g Golden Pastry cream
- 100 g Milk
- 150 ml Pandan water
- Cream
- 100 g Golden Pastry cream
- 250 g Pandan water
- 250 g Uniwhip
Method
- Sponge: Beat all the ingredients for 6-8 minutes on a medium speed or until smooth.
- Spread the batter 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.
- Pandan Custard: Mix Golden pastry cream, milk and pandan water until smooth.
- Cream: Whisk Uniwhip until a soft peak.
- Place the Golden pastry cream, pandan water and Uniwhip into a bowl and mix until well combinded.
- Pandan Custard Cake: Cut the sponge in half down the middle.
- Make a thin layer of the cream on one half of the sponge. Place the other half of the sponge on top.
- Make another thin layer of cream on top of the sponge.
- Place an even layer of the pandan custard on top.
- Allow to set in a cool place for around 1 hour.
- Once set, cut the cake into squares of 5x5 cm.
- Decorate the tops with chocolate or fondant.
