Composition :
1 pc (375g) frozen puff pastry
Sponge :
2 eggs
40g caster sugar
50g plain flour
30g melted butter
30g cooked red beans
Butter cream :
125g butter
100g icing sugar
¼ teaspoon vanilla essence
Garnishing :
icing sugar
1. Defrost puff pastry, roll on the floured surface to form 25x35cm (10x14 inches) rectangle. Prick with fork. Bake in preheated oven at 200°C for 30 minutes or until golden brown.
2. To make sponge, beat eggs and sugar until light and fluffy. Fold in sifted flour, add in melted butter until blended.
3. Spread batter into lined 18x25cm (7x10 inches) baking tray. Sprinkle with red beans. Bake in oven at 200°C for 10 minutes or until cooked. Leave to cool.
4. Cut the puff pastry into 3 slices and cut sponge into 2 slices.
5. Sandwich puff pastry and sponge with butter cream.
6. Slice, dust with icing sugar.
Butter cream method : Beat butter, icing sugar and vanilla essence until light and fluffy.
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