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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.
