Ingredients:
Mauri Yellow Moist Cake Mix – 500g
Whole Eggs – 275g
Water – 170g
Brown Sugar – 50g
Cocoa Powder – 10g
Cinnamon Powder – 10g
Corn Oil – 125g
Caramel Sauce
Sugar – 500g
Water – 50g
Whipping Cream – 320g
Salt – 3g
Unsalted Butter – 50g
Caramel Syrup
Water – 200g
Sugar – 60g
Water – 200g
Caramel Walnut
Water – 60g
Brown Sugar – 65g
Salt – 1g
Walnut (Toasted) – 125g
Unsalted Butter – 15g
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Baking Step:
- Mix all ingredients at slow speed for 1 min.
- Scrape down the sides of the bowl and mix at medium speed for 3 mins.
- Lastly change to slow speed for 1 min.
- Pour 600gm batter into 16cm x 16cm square tin.
- Bake at 170°C for 35-40 minutes.
- Baking conditions vary depending on batter scaling weight and oven characteristics.
Caramel Sauce Production Method:
- Warm pot over medium heat and cook until the sugar dissolves, turns clear and start to bubble.
- At this point do not stir again, simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan as needed to prevent crystallization.
- Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber colour like honey. Carefully add the butter and whisk until completely melted.
- Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all the cream has been incorporated. Whisk in the salt.
- Pour into container allow to cool completely.
Caramel Syrup Production Method:
- Warm pot over medium heat and cook until the sugar dissolves, turns clear and start to bubble.
- At this point do not stir again, simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan as needed to prevent crystallization.
- Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber colour like honey. Carefully add the butter and whisk until completely melted.
- Set aside to cool.
Caramel Walnut Production Method:
- Place a piece of non-stick parchment in pan. Set aside.
- Add all ingredients in a medium non-stick skillet.
- Place skillet over high heat and cook, stirring occasionally for 4 minutes.
- Reduce heat to medium, stir continuously for an additional one minute and cook until all the moisture evaporates. The walnuts will darken, become glossier, and begin to clump together.
- Transfer the nuts onto the prepared plate, ensuring to scrape off any remaining caramel from the pan. Allow them to cool to room temperature.
Assemble:
- Slice the square cake into 2 layers, place a layer cake on top cake board, apply a layer caramel sauce and top with another layer cake, using caramel syrup to brush top layer cake.
- Slice the cake to 9cm x 3cm rectangular size. Top decorate with caramel walnut.