Ube-Macapuno Cake
19-150
Group Batter
Ingredient
KG
%
BAKELS MUFFIN MIX
0.500
100.00
Fresh Milk
0.056
11.26
Eggs
0.225
45.00
Coconut cream
0.056
11.26
APITO UBE PASTE
0.015
3.00
BUTTA BUTTEROILS SUBSTITUTE
0.040
8.00
BAKELS OVALETT
0.040
8.00
Cooking Oil
0.100
20.00
Total Weight: 1.033
Group Whipping Cream
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.300
-
Fresh Milk (cold)
0.090
-
Total Weight: 0.390
Group Filling
Ingredient
KG
%
Cheddar Cheese
0.100
-
Macapuno strands
0.250
-
Total Weight: 0.350
How to do it:
Batter:
1. Place fresh milk, eggs, Bakels Muffin Mix, coconut cream, Ovalett and Apito Ube Paste in a mixing bowl. Blend using cake paddle for approximately 1 minute on low speed.
2. Scrape down and mix on second speed for 4 minutes.
3. Gradually add Bakels Butta Butteroils Substitute and cooking oil while mixing on low speed.
4. Deposit into prepared 5-inch baking pans.
5. Bake at 160°C for 30-40 minutes.
6. Cool completely and chill.
Whipped Cream:
1. Place Bakels Whipping Cream in a mixing bowl and cream using paddle on low speed for 1-2 minute or until emulsified. Scrape
2. Add cold milk gradually while mixing using a paddle on low speed for 2 minute (until well blended). Scrape.
3. Change attachment.
4. Whip with a wire whisk until desired volume and consistency are achieved.
Assembly:
1. Cut chilled cake horizontally and fill with macapuno and cheese. Top with the other half of the cake.
2. Cover the cake with thin layer of whipped cream and ube crumbs.
3. Finish and garnish aesthetically.
Yield: 3 cakes
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