Burnt Cheese Cake

Ingredients:

Group A
Cream Cheese 500g
Sugar 100g
Corn Starch 20g
Group B
Egg 220g
Group C
Mauri Non-Dairy Whipped Topping 130g
Milk 100g

Baking Step:

  1. Using paddle, mix Group A at high speed for 5 mins or until no lump.
  2. Turn the mixer to medium speed, slowly add in Group B for 3 mins.
  3. At slow speed add in Group C within 1 minute. Bake at 220oC top heat and 180°C bottom heat for 35 to 40 mins, until top is dark amber and almost charred at parts but the middles is still wobbly when jingling the pan.
  4. Let it cool inside the tin fully on a wire rack at room temperature to allow the cheese cake to set. Place into the refrigerator after cooled to allow it to chill and set. Best serve cold. 

 

Chiffon Cake (Tea Series)

Ingredients

Group 1
Mauri Chiffon Mix 1000g
Whole eggs 1000g
Egg White 250g
Water 150g
Salt 2g
Earl Grey Tea 20g
Group 2
Corn Oil 150g

* For Matcha Chiffon, substitute Earl Grey Tea with 30g Matcha powder. 

* For Hojitcha Chiffon, substitute Earl Grey Tea with 30g Hojitcha powder.   

Baking Step:

  1. Combine Earl Grey Tea into the water first.
  2. Mix Group 1 ingredients for 1 minute at low speed.
  3. Scrape down sides to ensure no lumps sticking to the bowl.
  4. Change to high speed and mix for about 7 mins.
  5. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
  6. Fill 170g batter into 5-inch chiffon mould. Bake at 180°C for about 27 – 30 mins.
  7. Remove from oven, invert the cake with the cake tin. Let it cool before serving. 

Red Velvet Cake

Ingredients:

Mauri Red Velvet Cake Mix 500g Whole Eggs 300g Vegetable Oil 150g Water 150g *Recipe makes about one 8 inch cake 

Cream Cheese Frosting Ingredients:

Mauri Cream Cheese 500g
Icing Sugar 180g
Butter 200g
Lemon juice ½ nos

Baking Step:

  1. Mix all ingredients at slow speed for 1 min.
  2. Change to medium speed and mix for 2 mins.
  3. Equally fill batter into two 8” round tin and bake at 170°C for about 35 – 40min.

Cream Cheese Frosting Step:

  1. Beat cream cheese slightly to soften it.
  2. Add in icing sugar and beat until smooth.
  3. Add in butter and mix well.
  4. Lastly, gently blend in the lemon juice.

Popsicle Cake

Ingredients

Mauri Chocolate Moist Cake Mix 500g
Whole Eggs 275g
Vegetable Oil 175g
Water 170g

Baking Step:

  1. Preheat oven to 170°C.
  2. Using paddle, mix all ingredients at slow speed for 1 min.
  3. Scrap the sides of the bowl, switch to medium speed and mix for 3 mins.
  4. Lastly switch to slow speed and mix for 1 min.
  5. Pour batter into baking tin and bake for about 45 – 50 mins.
  6. Remove from oven and let it cool completely.
  7. Mash the cake to form crumble and combine it with 200g buttercream and 200g of dark chocolate ganache to form a smooth dough.
  8. Press some dough into the popsicle silicon mould and insert the popsicle stick. Fill up the mould with dough and flatten it.
  9. Freeze for about 1.5 – 2 hrs.
  10. Remove from freezer and thaw for about 30min – 1hr.
  11. Melt your chocolate and dip the popsicle cake into the melted chocolate. You may repeat up to 3 times to obtain a smooth coating. 

Medovik – Russian Honey Cake

Ingredients:

Honey Dough – Biscuit
Honey 130g
Unsalted Butter 230g
Whole Egg 150g
Mauri Classic Cookies Mix 650g
Salt 3g
Cardamom Powder 3g

Whipped Cream
Mauri Non Dairy Whip Topping 800g
Arrow Vanilla Kularome 1.6g
Orange Zest 19g

Baking Step:

Honey Dough – Biscuit
  1. Preheat oven to 180°C.
  2. Combine honey and unsalted butter in a bowl and heat over a hot water bath until melted and hot to the touch.
  3. Gradually add eggs and keep heating until the mixture begins to thicken, then remove from heat.
  4. Using paddle, mix the classic cookies mix with the salt and cardamom powder, then gradually mix it with the warm honey mixture at slow speed for 2 minutes.
  5. The final dough will be quite soft and sticky, but don’t add more flour to it.
  6. Wrap the dough in plastic wrap and refrigerate at least 3 hours before using.
  7. For the next step, make sure your working surface is well floured.
  8. Using dough sheeter and roll it into a very thin sheet – 2mm thickness. Cut out disc of 18cm diameter.
  9. Keep rolling the dough and cutting discs until run out of dough and you have at least 18 pieces of biscuit. Before baking, using dough docker pricking the surface with evenly spaced holes.
  10. Bake the discs of dough at 180°C for 8 – 10 minutes or until golden brown and dry.
  11. Keep in a dry place until needed.
Whipped Cream
  1. Combine the all ingredient in a bowl.
  2. Whip until soft peak.
To assemble the cake
  1. Begin layering the honey biscuits with the whipped cream: 1 biscuit, 50g of whipped cream for each layer, biscuit again and so on.
  2. The final cake will have 15 layers of biscuit while the rest of the biscuits (3 pieces) will be used to decorate the cake later. Usually choose the ones that aren’t that pretty for this particular task.
  3. Once the cake is built, cover it with plastic wrap and refrigerate it overnight to allow the biscuits to become soft due to the moisture in the cream.

Lychee Sirap Bandung Cake

Ingredients:

Group A
Mauri Cake Margarine 560g
Mauri Golden Mix 1000g
Oil 100g

Group B
Eggs 560g
Water 100gCondense Milk 60g
Rose Emulco 20g
Pink Colour 1g

Lychee Cream
Mauri Non-Dairy Whip Topping 750g
Lychee Emulco 22g

Baking Step:

  1. Using paddle, mix group A at slow speed for 1 minute.
  2. Scrape down the sides and add in Group B within 3 minutes.
  3. Scrape down the sides and change to medium speed for 3 minutes.
  4. Weight 400gm to 6 inch round tin.
  5. Bake at 170oC for 30 – 40 minutes.
  6. Remove from oven and let it cool.
  7. Whip up Mauri Non-Dairy Whip Topping with lychee emulco until firm. Use it to layer the cake and decorate as desired. 

Cup Cakes

Ingredients:

Eggs 700g
Mauri Cup Cake Mix 1000g
Water / Milk 150g
Oil 350g

Baking Step: 

  1. Whisk eggs until slightly light for about 3 minutes at 3rd speed. 
  2. Add in Mauri Pinnacle Cup Cake Mix into mixing bowl and mix at 3rd speed for 5 minutes.
  3. Gradually add in corn oil and mix at 1st speed for about 30 sec.
  4. Pour batter into cupcake moulds. 
  5. Bake at 180°C for about 22 to 25 minutes.
    (Baking conditions vary depending on batter weight and oven characteristics).
  6. Cool the muffins on a wire rack before serving. 

*Recipe makes about 48 pieces of muffin (45g batter)

 

Fruit Cake

Ingredients:

Group A 
Egg 350g
Milk / Water 300g
Corn Oil 300g

Group B
Mauri Golden Mix 1000g

Group C
Mixed Fruits 700g

 

Baking Step:

  1.  Using paddle, mix group A and group B at slow speed for 1 min. 
  2. Scrape down the sides and continue mixing at medium speed for 4 mins. 
  3. Blend in group C until well mixed and pour the batter into baking mould. 
  4. Bake at 170°C for 55 – 60 mins. 
  5. Remove from oven and let it cool before serving. 

*Recipe makes about 5 loaves of fruit cake (500g batter weight). Amount of batter and loaves quantity depends on tin size used. 

 

Citrus Orange Cake

Ingredients

Cake Ingredient
Group 1

Mauri Butter Cake Mix 1000g
Pinnacle Cake Margarine 600g

Group 2
Eggs 440g
Orange Juice 200g
Orange Oil 6g
Orange zest 4 nos

Filling Ingredients
Pinnacle Instant Custard 130

Milk 400g
Lemon Juice 100g
Lemon Zest 2 nos
Lemon Oil 1g
Melted Butter 80g

Cake Baking Step:

  1. Using paddle, mix Group 1 at slow speed for 1 min.
  2. Scrape down sides, continue mixing at high speed for 7 mins
  3. Slowly add in Group 2 at medium speed within 2 min.
  4. Scrape down sides, continue mixing at medium speed for 7 mins.
  5. Fill 1400g batter into 9” square tray (lined with grease-proof paper).
  6. Bake at 165°C for about 70min.
  7. Remove from oven and let it cool before serving.

Filling Production Method:

Mix all ingredients together except melted butter. Mix until firm, then fold in melted butter.

Assemble:
Layer cake with filling to desired height and trim into a handbag shape. 
Whipped up Mauri Non-Dairy Whipped Topping and pipe rose shape over the cake. Decorate as desire. 

 

 

Butter Cake

Ingredients

Group 1
Mauri Butter Cake Mix 500g
Mauri Pinnacle Margarine 300g

Group 2
Eggs 275g

Baking Step

  1. Using paddle, mix group 1 at slow speed for 1 minute.
  2. Scrape down sides, and continue mixing at high speed for 7 minute.
  3. Slowly add in group 2 by 3 parts until well combined at medium speed.
  4. Scrape down sides, and continue mixing at high speed for 7 minute.
  5. Fill 800g batter into baking tray (lined with grease-proof paper) or until approximately ¾ full.
  6. Bake at 180 °C. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.
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