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The Classic Red Velvet Cake Gets A Mamon Makeover

2 months ago

Red Velvet Mamon

Are you a red velvet fan? Do you go giddy over the sighting of that scarlet-hued treat frosted with a thick cloud of cream cheese frosting? Well Maya has something for you! Introducing their newest product, Maya Decadence Red Velvet Premium Mix, you can now enjoy your favorite red velvet treats in an instant. Don’t be limited to just cakes and cupcakes, too! For this recipe, we played around with making Red Velvet Mamon! Fluffy, sweet, and oh so scrumptious, these buttery-sugary-cheesy topped goodies will definitely be your new red velvet addiction.

 

RED VELVET MAMON WITH CHEESE
Makes 12 mamons

1 (400g) pack Maya Decadence Red Velvet Premium Mix
⅓ cup Corn oil
¾ cup + 1 Tbsp Water
3 Medium-sized eggs
2 Egg whites, at room temperature
¼ tsp Cream of tartar
2 Tbsps Sugar
¼ cup Unsalted butter, softened
½ cup White sugar
1 bar Cheddar cheese or Queso de bola, grated
Shortening or vegetable oil, for greasing

  1. Preheat oven to 350°F. Brush fluted mamon or ensaymada tins generously with vegetable oil. Set aside on a baking tray.
  2. In a bowl, combine Maya Decadence Red Velvet Premium Mix with corn oil, water, and eggs. Reserve the cream cheese frosting packet for another use. Using a wooden spoon or electric mixer, beat just until well blended.
  3. In another mixer bowl, combine egg whites with cream of tartar and sugar. Using the whip attachment of the mixer, beat until soft peaks form, about three minutes.
  4. Gently fold the beaten eggs whites into the red velvet batter until evenly distributed. Pour the batter into the prepared tins. Bake the mamon in the oven for 15-17 minutes or until a toothpick inserted into the center of the cake comes out clean.
  5. Let mamon rest on a cooling rack for a few minutes. Unmold the cakes then brush the tops generously with softened butter. Dip each mamon in sugar then sprinkle tops with grated cheese. Serve warm.

Recipe by Nina Daza-Puyat
Photographed by Miguel Abesamis of Studio 100

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