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Cakes

Category: Cakes

Chocolate Tart Shell 

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Ingredients:

Shell
Mauri Muffin Mix (Chocolate)150g
Butter, Softed100g
AP Flour 80g

Filling
Mauri NDWT Classic200g
Strawberry as desired

Baking Step:

  1. Using a paddle attachment, blend all the ingredients at low speed until well combined.
  2. Refrigerate the dough for about 15 minutes. Assemble it into a tart mold.
  3. Press the dough into the tart mold and use a fork to make some holes at the bottom.
  4. Bake at 170°C for about 20 to 25 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  5. Remove from the oven and let cool. Unmold when completely cool.
  6. Whip Mauri NDWT with a whisk attachment until medium peak condition.
  7. Using a piping bag, pipe the cream into the tart shell.
  8. Decorate with strawberries and keep in the refrigerator. Serve cold.
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Chocolate Lolipop Cake 

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Ingredients:

Mauri Muffin Mix (Chocolate)420g
Butter, Melted240g
Eggs 200g
Milk30g
White Chocolate 300g

Baking Step:

  1. Using a paddle attachment, blend all the ingredients at low speed.
  2. Scrape down the bowl and continue to mix for another 1 minute at medium speed.
  3. Put the batter into an 8” cake mold.
  4. Bake at 140°C for about 55 to 60 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  5. Remove from the oven and let cool before assembling.
  6. After cooling, put the cake into a mixing bowl. Using a paddle attachment, blend the cake until it becomes a well-formed dough.
  7. Weigh the dough into 30g portions and roll into round shapes or shape using an ice cream silicon mold. Refrigerate until firm.
  8. Melt the white chocolate, then dip the dough into it and decorate with sprinkles. Adding colored white chocolate is recommended for desired designs.
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Chocolate Biscoff Muffin 

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Ingredients:

Crumble
Mauri Muffin Mix (Chocolate)170g
Butter, Soften120g

Muffin
Eggs 100g
Milk120g
Oil 60g
Mauri Muffin Mix (Chocolate)4g
Butter (Melted) 120g
Salt 2g
Biscoff Biscuit 1 pc / ea

Baking Step:

  1. For the crumble, put all ingredients together and mix well. It is not necessary to form a dough.
  2. Refrigerate until firm and crumbly.
  3. For the muffin, using a paddle attachment, mix the egg, milk, and oil at low speed for 1 minute.
  4. Scrape down the bowl and add the muffin mix, butter, and salt. Mix for another 2 minutes at medium speed.
  5. Deposit the batter into paper cups or muffin molds until 1/3 full. For standard muffins, the batter weight should be about 70g, and for jumbo muffins, it should be about 90g-100g.
  6. Sprinkle the crumble on top of the muffin batter.
  7. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  8. After about 20 minutes of baking, place the Biscoff biscuits on top of the muffins.
  9. Continue baking in the oven.
  10. Remove from the oven and let cool before serving.
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Pistachio Muffin 

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Ingredients:

Crumble
Mauri Muffin Mix (Vanilla)170g
Butter, Soften 120g

Muffin
Egg 100g
Milk 120g
Oil 60g
Mauri Pinnacle Muffin Mix (Vanilla) 280g
 Butter (Melted) 120g
Salt 2g
Pistachio Paste 30g
Pistachio Nuts, Toasted 50g

Baking Step:

  1. For the crumble, put all ingredients together and mix well. It is not necessary to form a dough.
  2. Refrigerate until firm and crumbly.
  3. BFor the muffin, using a paddle attachment, mix the egg, milk, and oil at low speed for 1 minute.
  4. Scrape down the bowl and add the muffin mix, butter, and salt. Mix for another 2 minutes at medium speed.
  5. Deposit the batter into paper cups or muffin molds until 1/3 full. For standard muffins, the batter weight should be about 70g, and for jumbo muffins, it should be about 90g-100g.
  6. Sprinkle the crumble on top of the muffin batter.
  7. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  8. Remove from the oven and let cool before serving.
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Apple Rose Muffin 

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Ingredients:

Egg100g
Milk 120g
Oil 60g
Mauri Muffin Mix (Vanilla) 280g
 Butter (Melted) 120g
Salt 2g
Gala Apple 2-3 nos

Baking Step:

  1. Cut the apple in half, slice thinly, and soak in salt water.
  2. SPlace the soaked apple slices on a baking tray.
  3. Bake the apple slices until soft and dry. Set aside.
  4. Using a paddle attachment, place the egg, milk, and oil in a bowl and mix well.
  5. When well mixed, add the muffin mix, butter, and salt.
  6. Scrape down the bowl and continue to mix for another 2 minutes at medium speed.
  7. Deposit the batter into paper cups or muffin molds, about 90g-100g each.
  8. Arrange the sliced apple in a rose shape and place on top of the muffin batter.
  9. Bake at 180°C for about 30 to 35 minutes. Baking conditions may vary depending on batter weight and oven characteristics.
  10. Remove from the oven and let cool before serving.
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Winter Wonderland

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Ingredients:

Group 1
Pinnacle Sponge Mix500g
Whole Eggs500g
Water 125g

Group 2
Corn Oil 125g

Cream
Mauri Non Dairy Whip Topping 500g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down sides to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 6 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30 seconds.
  5. Fill batter into rectangular tray.
  6. Bake at 1900C for 10-13 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool and roll.
Cream
  1. Whip non-dairy until soft peak
  2. Apply non-dairy on top cake and roll.
Assemble:
  1. Swiss roll to assemble a trees shape.
  2. Using round nozzle to pipe a round shape cream and use spoon to make Christmas trees shape.
  3. Using strawberry to decoration the Christmas trees.
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Cake Burger

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Ingredients:

Mauri Butter Cake Mix Code:200400g
Mauri Margarine 140g
Unsalted Butter140g
Whole Eggs320g

Custard Filling
Mauri Instant Custard 80g
Milk 220g
Unsalted Butter (melted)50g
Nutella 50g
Oreo Crunch50g
Biscoff Spread50g
Lemon Juice10g

Baking Step:

  1. Using paddle, mix butter cake mix, margarine and unsalted butter at slow speed for 1 minute.
  2. Scrape down sides and add in eggs at slow speed for 2 minutes.
  3. Scrape down sides and mix at medium speed for 3 minutes.
  4. Last change to slow speed mix for 1 minute.
  5. Pour batter into donut shape cake tray around 30g batter.
  6. Bake at 180°C for 15 – 20 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  7. Remove from oven and let it cool before decoration.
Custard Filling
  1. Using paddle mix instant custard, milk and, melted butter until homogenous and set aside.
  2. Using 80g custard filling mix with Nutella and pipe on top cake donut and sandwich with another cake donut. Side with toasted almond nibs.
  3. Using 80g custard filling mix with Oreo crunch and pipe on top cake donut and sandwich with another cake donut. Side with Oreo crunch.
  4. Using 80g custard filling mix with biscoff spread and pipe on top cake donut and sandwich with another cake donut. Side with biscoff crunch.
  5. Using 80g custard filling mix with lemon juice and pipe on top cake donut and sandwich with another cake donut. Side with lemon zest.
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Lemon Pound Cake

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Ingredients:

Group A
Mauri Butter Cake Mix500g
Margarine150g
Unsalted Butter150g

Group B
Whole Eggs 225g
Lemon Juice30g
Lemon Oil3g

Baking Step:

  1. Using paddle, mix Group 1 at slow speed for 1 minute.
  2. Scrape down sides and mix at high speed for 4 minutes.
  3. Scrape down sides and continue mix at high speed for 4 minutes.
  4. Slowly add in Group 2 at slow speed for 1 minute..
  5. Scrape down sides and continue mix at high speed for 3 minutes. Lastly change to slow speed for 1 minute.
  6. Bake at 170°C for 20 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  7. Remove from oven and let it cool before decoration.
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Premium Fruit Cake

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Ingredients:

Mixed Fruits
Water1000g
Black Treacle 500g
Raisins350g
Orange Peel 120g
Red Cherody120g
Green Cherody120g

Premium Fruit Cake
Mauri Golden Mix500g
Black Treacle 500g
Whole Eggs175g
Oil 180g
Black Treacle300g
Salt2g
Baking Soda2g
Soaked Mixed Fruits500g
 

Baking Step:

Mixed Fruits
  1. In a pot, add in all of the ingredients and bring to a boil.
  2. Transfer to a bowl and leave to cool at room temperature before use.
Premium Fruit Cake
  1. Using paddle, mix all ingredients except mixed fruit at slow speed for 1 minute.
  2. Scrape down the sides and continue mixing at medium speed for 4 minutes.
  3. Blend in mixed fruits until well mixed and pour 500g batter into 4 inch x 7.5 inch aluminium foil baking tray.
  4. Bake at 170c for 55 to 60 minutes.
  5. Remove from oven and let it cool before serving.
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Premium Muffins

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Ingredients:

Pinnacle Chocolate Muffin Mix500g
Eggs160g
Oil 165g
Water 220g
 

Baking Step:

  1. Preheat oven at 190°C.
  2. Using paddle attachment, mix all the ingredients except walnut and chocolate chip at low speed 1 minute.
  3. Scrap down the bowl and continue to mix for another 4 minutes at medium speed.
  4. Deposit the batter into paper cups or muffin mould until 1/3 full. Sprinkle some chocolate chip on top of batter.
  5. Bake for 25 to 28 minutes, or until a toothpick inserted in the middle comes out clean. Decorate as designed.
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