Mango Walnut Cake
05-029
Group Cake Base
Ingredient
KG
%
Bakels Mamon Mix
0.500
100.00
Whole Eggs
0.500
100.00
Vegetable Oil
0.075
15.00
Water
0.075
15.00
Total Weight: 1.150
Group Topping
Ingredient
KG
%
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.300
-
Mango Puree
0.150
-
Water
0.150
-
Mangoes
0.200
-
Sugar
0.140
-
Walnuts
0.300
-
Total Weight: 1.240
How to do it:
Cake Base:
1. Place Bakels Mamon Mix, whole eggs and water in a mixing bowl.
2. Mix using wire whisk for 10 minutes at high speed.
3. Scrape down and fold in vegetable oil.
4. Deposit batter into lined 8” x 3” round cake pan.
5. Bake at 180°C for about 18–22 minutes.
Walnut Brittle:
1. Melt sugar over low fire. Add chopped walnuts. Pour mixture on flat tray. Set aside and cool.
2. Chop brittle into pieces, set aside.
Topping/Filling:
1. Using a wire whisk, mix Whip Brite powder, puree and water until full volume is achieved. Set aside.
2. Peel mango and cut into cubes. Set aside.
3. Fold 1/3 of whipped topping into cubed mangoes and ½ of the walnut brittle to be used as filling.
To assemble:
1. Cut the cake base into 3 layers.
2. Spread filling in between layers of the cake base.
3. Top and decorate the cake using remaining icing and walnut brittle.
4. Chill and serve cold.
Yield: 1 cake (8 slices)
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