Gula Melaka Cake
Tegral Satin Crème Cake Gula Melaka 500
Oil 175
Water 100
Egg 200
Gula Melaka Cake total 975
Cempedak Cream
Vivafil Cempedak 250
Water 150
Whipping Cream 100
Salt Pinch
Cempedak Cream total 500
Cempedak Filling
Vivafil Cempedak 100
Water 25
Cempedak Filling total 125
Mousse Lait Selection
Milk 94
Whipping Cream (A) 94
Egg Yolks 37
Sugar 20
Gelatine 2
Water (for Gelatine) 10
Belcolade Lait Selection 380
Whipping Cream (B) 363
Mousse Lait Selection total 1000
Belcolade Noir Selection Cacao Trace 300
Cocoa Butter 30
Coating total 330

Working Method

Gula Melaka Cake
  • Mix all ingredients for 3-5 mins in medium speed until homoge-neous
  • Bake at 180°C for 14-18 mins

Cempedak Cream
  • Whip the whipping cream till   medium peak
  • Mix well the sea salt, water and Vivafil Cempedak.
  • Fold in the whipping cream

Cempedak Filling
  • Mix well Vivafil Cempedak with water.

Mousse Lait Selection
  • Make an Anglaise with the milk, cream (A) , egg yolks and sugar.
  • Poor the anglaise onto the Belcolade Lait Selection. Add the gelatine mass.
  • Mix with a hand mixer.
  • Whip cream (B) to a soft peak.
  • When the temperature of the ganache reaches 35℃ fold in the whipped cream.

  • Temper the Belcolade Noir Selection Cacao Trace together with cocoa butter and coat the frozen mousse. 


Complexity level:  

Tegral Satin Crème Cake Gula Maleka, a complete cake mix containing caramel pieces with distinctive flavor and smooth texture.

Vivafil Cempedak contains  more than 20% of real fruit content with superior bake stable and freeze stable.

Belcolade Noir Selection Cacao Trace contains of real Belgian Chocolate for it great taste and excellent performance.