American Cream Pie

Ingredients

    SPONGE
    FILLING
    • Dawn SuCrem
    • Nova Plus 350-400g
    • Water 1000g
    FINISH


    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.