Eid Mubarak Cake

Group A1
Ingredient
KG
Chocolate Chip Crème Cake
0.500
Eggs
0.200
Water
0.100
Oil
0.150
Total Weight: 0.950
Group A2
Ingredient
KG
Egg White
0.500
Sugar
0.250
Total Weight: 0.750
Group B1
Ingredient
KG
Whipped cream
0.300
Yuzu Cream Filling
0.150
Yellow Coloring
0.006
Total Weight: 0.456
Group C1
Ingredient
KG
Dark Chocolate
0.200
Whipped cream
0.200
Total Weight: 0.400
Group C2
Ingredient
KG
Gelatine powder
0.007
Total Weight: 0.007
Group C3
Ingredient
KG
Whipped cream
0.300
Total Weight: 0.300
Group C4
Ingredient
KG
Yuzu Cream Filling
0.120
Total Weight: 0.120
Group D1
Ingredient
KG
Yellow Coloring
0.010
Total Weight: 0.010
Group D2
Ingredient
KG
Bakels Diamond Glaze White
0.200
Total Weight: 0.200
  1. Whisk all ingredients (A1) until evenly mix.
  2. Whisk all ingredients (A2) on high speed until hard peaks.
  3. Fold the meringue into the batter mix and pour the cake batter into a baking tray.
  4. Bake at 190°C (top) and 180°C (bottom) for 15 - 18mins or until well-baked.
  5. Whip up all ingredients (B1) to form a firm consistency.
  6. Bain-marie ingredients (C1) to form a ganache.
  7. Add in ingredient (C2) into the chocolate ganache.
  8. Fold ingredient (C3) into the chocolate ganache.
  9. Finally, mix all ingredients (D1 and D2) and decorate to your desire preference.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Cakes, Muffins & Sponge Products, Colouring & Flavouring, Filling, Icing & Topping

Occasion

Occasion

Afternoon Tea, Celebration, Festive, Summer

Finished Product

Finished Product

Cake, Dessert, Savoury Good, Sweet Food, Sweet Good

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