American Cream Pie

Ingredients

SPONGE

• Dawn^® Golden Genoese Cake Base 1000g
• Water 400g+175g
• Vegetable Oil 100g

FILLING

• Dawn SuCrem
• Nova Plus 350-400g
• Water 1000g

FINISH

• Dawn^® Chocolate Fudge Icing
• Dobla Cigarillo Retros

Directions

FOR THE SPONGE:

Mix the Dawn^® Golden Genoese Cake Base, 400g water and oil for 1 minute on slow, scrape down and then 4 minutes on medium.

Add the remaining 175g water and mix for 2 minutes on slow.

Scale at 650g in two 10 inch round sandwich tins.

Bake at 175°C-180°C for 35-40 minutes.

FOR THE FILLING:

Whisk the Dawn^® SuCrem Nova Plus with the water for 3-5 minutes on fast speed to make a creamy custard filling.

TO FINISH:

Sandwich 2 sponges together with the custard filling.

Heat Dawn^®Chocolate Fudge Icing to 40°C-50°C and pour over the top of the cake, smoothing with a palette knife and push at intervals off the top edge of the cake to give a rustic running finish.

Finish with 2 Dobla Cigarillo Retros crossed at the top.

MAKES: 60 (6 x 10) brownies cut into 3” (75mm) squares.