Ingredients – Cake:
Group A
Mauri Butter Cake Mix – 100g
Unsalted Butter – 235g
Group B
Condensed Milk – 65g
Egg Yolk – 135g
Sakura Flavor – 10g
Pink Flavor – 1-2 drops (as desired)
Ingredients – Cream Cheese Filling:
Cream Cheese – 200g
Icing Sugar – 75g
*Beat cream cheese and icing sugar until creamy
Ingredients – Sakura Snow Skin:
Snow Skin – 200g
Shortening – 30g
Cold Water – 115g
Sakura Flavor – 1g
Pink Color – 0.2 (as desired)
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Baking Step – Cake:
- Preheat oven at 200° bottom.
- Whisk Group A at high speed for 5 minutes.
- In slow speed, add in Group B until well combined.
- Change to high speed, mix for 5 minutes.
- Poor 300gm batter into 14″ x 16″ tray and bake for 10 – 12 minutes.
Baking Step – Cream Cheese Filling:
- Spread about 100g cream cheese filling onto cake and roll up.
- Slice into 5.5cm each, and use cream cheese filling to crumb coat.
- A er crumb coat, freeze for about 15 minutes.
Ingredients – Sakura Snow Skin:
- Mix all ingredients together, and rest for 30 minutes.
- Divide snow skin dough into 70gm and wrap over roll cake.
- Use mooncake mold to press out and chill before ser ve.
