Condensed milk pandan panettone cake

Today my niece turn 18. She doesn’t want anything with cream and fruits. Just a simple cake with chocolates. Then I told her, I would like to put some decoration with icing on it. She said ok.

I remembered seeing on Google many condensed milk cake that look simple and using only 4 ingredients. As I am always exploring and creating so I have turn the simple condensed milk into a bold creative cake and bring it up to the next level.

In this cake, I have added pandan flavour essence and use up the 2 cm thick end bit of panettone. Then make a round mould and squares mould chocolate. For the decoration dust with icing sugar onto balloon, lollipop, domes shapes.

The birthday cake is delicious, moist with layer of condensed milk, panettone, pandan and condensed milk. It’s not too sweet as no sugar added in the batter. Serve it with dessert wine and brewed coffee. Happy Birthday to my niece!!! Let’s bake!!!


Chocolate moulds make 1 day in advance

225 g dark melting chocolate
1 1/2 Tsp truffle infused oil

Condensed milk pandan panettone cake

395 ml condensed milk tin
1 1/4 cups Self Raising flour, keep 1 spoon for last egg
60 g butter, melted
4 eggs
About 2 cm thick bottom panettone
120 ml sweet wine
1 tiny drop pandan flavour essence


Icing sugar


One day in advance make the chocolates

Melt dark chocolate in microwave 5 times for 15-20 seconds; stir each time until completely melted. Then add oil and gives a stir and set to cool slightly before spooning into the round design and square shapes mould. Next place in freezer overnight to set, then removed from freezer to thaw on bench top about 5 minutes so that easy to unmould. Place both shapes in a container and put back freezer until needed.

The following day

Preheat oven 170 degrees C. Grease and line bottom of 9″ round pan. Place condensed milk, flour, eggs; the last egg add 1 spoon of flour. Then add melted butter into a mixing bowl, beating with hand beater until batter is smooth and well combined.

Spoon 4 big ladles batter on to a separate bowl and add a tiny drop of pandan. Mix well and set aside. The remaining batter; 4 big ladles spoon prepared pan, gently tap pan so the batter are evenly smooth.

Next soak the round bottom panettone in sweet wine both sides. Then place it in the centre of the batter in pan. Now put the pandan batter on top of panettone and let it drip down the sides; its ok. Now top with the remaining batter, smooth the top.

Bake it for 40 minutes or until cooked through; skewer inserted in comes out clean. Switch off oven, leave cake in for about 35 minutes. Remove from oven and onto a rack to cool further about 30 minutes. Then remove from pan on to plate.

Just before serving the cake decorate the chocolates on top followed by icing sugar on the design balloon, lollipop, and domes. Then place a lighted candle on top of the round chocolate.

Note: Oven temperature may vary. You may need more or less time. Always check that it’s cooked through. If brown too fast cover with foil or use a dome container big enough for the pan.

I soak panettone in Botrytis Semillon wine; heavily fruit sweet wine. You can use any sweet wine of your choice or even orange juice to soak the panettone. You can use any shapes moulds for your chocolates or you can temper your chocolate.

You can omit panettone if you don’t want to use it. I don’t like wasting it so I added in. You can omit the pandan essence and use vanilla essence.

The cake can be store in an airtight container at room temperature. You can dust the whole cake with icing sugar. You can use cream and pipe design on it.