Ingredients:
Group 1
Mauri Yellow Moist Cake Mix – 500g
Whole Eggs – 600g
Water – 125g
Cake Gel – 18g
Mint Flavor – 5g
Apple Green Colour – 0.3g
Group 2
Corn Oil1 – 25g
Lime Custard Filling
Pinnacle Instant Custard – 120g
Lime Juice – 100g
Milk – 400g
Lime Zest – 2g
Icing Sugar – 40g
Combined all ingredients and mix well.
Peppermint Syrup
Hot Water – 200g
Sugar – 60g
Peppermint Flavour – 3g
Combined all ingredients and mix well.
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Baking Step:
- Mix Group 1 at slow speed for 1 min.
- Scrape bowl and mix at high speed for about 7 mins.
- Gradually add in Group 2 and mix at slow speed for about 30 seconds.
- Pour 600gm batter into 40cm x 35cm x 2.5cm baking pan.
- Bake at 210°C (top heat) and 170°C (bottom heat) for 8-10 minutes.
- Baking conditions vary depending on batter scaling weight and oven characteristics.
Assemble:
- Bottom with peppermint cake and brush with peppermint syrup, top apply with lime custard filling.
- Continue layering the cake until 3 layers, slice the cake into 9cm x 3cm rectangular size. Side faces up and decoration as desired.
- Garnish the top with roasted walnuts and Mauri Non-dairy Whipped Topping for a delightful crunch and creamy finish.
