Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
Bakels Mamon Mix
0.500
100
Whole Eggs
0.500
100
Vegetable Oil
0.075
15
Water
0.075
15
Total Weight: 1.150
Group Topping
Ingredient
KG
Weight (%)
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

Method

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)

Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
Bakels Mamon Mix
0.500
100
Whole Eggs
0.500
100
Vegetable Oil
0.075
15
Water
0.075
15
Total Weight: 1.150
Group Topping
Ingredient
KG
Weight (%)
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

Method

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.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes

Finished Product

Finished Product

Cake

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