MONCANA MIX CAKE RECIPES

On this page you will find suggestions for using our gluten-free cake mix. There is enough mix in one package to try 2 recipes. The mixture is not for everything, although it is quite versatile and with the right ingredients you can conjure up some truly tasty and gluten-free wonders with it. Feel free to experiment and share your recipes with us.

Below you'll find recipes for cinnamon rolls, lemon babka, fruit pies, yeast cakes, poppy seed cakes and a crumbly bottom for cheesecake or tarts.

MONCANA MIX SHORTCRUST PASTRY RECIPE

Mould diameter 24 cm

Ingredients:

• 180 g mONCANA cake mixes
• 90 g cold butter
• 40 g unrefined cane sugar*
• 1 egg at temp. room

Decoration:

• 1 egg mixed

* you can add one sugar with real vanilla, then reduce the sugar by this amount

Preparation:

Mix the mixture with sugar and add the diced butter. Knead the crumble and add the egg while kneading a smooth dough with a spoon. It will be quite sticky, set aside for 10 minutes. Then form a circle from the dough to a thickness of 1 cm, wrap in cling film and place in the refrigerator for at least 2 hr. Don't cut it short. Grease a tart pan lightly with butter. Roll out the dough to a thickness of 0.5 cm on a baking tray lightly tossed with flour. Roll the dough on a rolling pin and transfer it to the mold, press down to even it out. Prick in multiple places with a fork and place the mold in the refrigerator for 5 minutes.

Meanwhile, preheat the oven to 180 degrees. Soak one sheet of paper in water, wring it out and grease it quite a bit with butter or coconut oil. Put this fat side on the dough, on this pour the load. It can be small beans or lentils. Align the load so that it holds the sides well.

Baking: At 185 degrees (top and bottom heat) bake with a load for 25 minutes, then carefully remove the cake, let it rest for 5 minutes and only remove the paper. Now, using a silicone brush, brush the center and sides of the tart with egg. Return to the oven and bake for 15 minutes until lightly browned. The bottom should be well baked. Remove from the mold only after the cake has cooled well.

Tips:

If the tart bottom will be used to bake again with the filling, reduce the baking time by 5 minutes. Based on this recipe, you can prepare the bottoms for mazurkas by making a rectangular shape. The shortcrust pastry is also suitable as a cheesecake bottom, in which case you should bake as in the recipe and you can even underbake longer, because in a cheesecake the bottom strongly absorbs moisture.

MONCANA MIX FRUIT CAKE RECIPE

Ingredients (for a 20x20 cm baking tray):

• 220 g Moncana all-purpose cake mix
• 1 teaspoon baking powder
• 100 g unrefined fine cane sugar
• 10 g sugar with vanilla or 1 teaspoon vanilla extract
• 120 g room temp milk
• 1/2 cup melted butter (cooled)
• 2 eggs at room temp

Filling:

• 350 g of strawberries OR OTHER Fruits

Preparation:

Mix mixture with baking powder and vanilla sugar. Beat eggs with cane sugar for 6 minutes. Reduce the speed of the mixer and slowly pour in the milk and butter. Briefly mix. Add loose ingredients and mix on low speed until combined (no longer). Pour the dough into a baking pan lined with paper.

Set aside for 5 minutes and top with halved strawberries, cut side up.

Bake for 50 minutes at 180°C.

Tips:

• You can substitute strawberries for blueberries or halved plums, apples or apricots (arrange with skin side down).

RECIPE FOR LEMON EASTER CUPCAKE FROM THE MIX

Recipe for a delicious and moist Easter cupcake.

You will delight in the long freshness of this cake - this babka melts in your mouth.

Cupcake mold with a chimney with a diameter of 24 cm
Ingredients
!!! Important: all ingredients must be at room temperature

- 450 g Moncana cake mix
- 4 large eggs (yolks and whites separately)
- 100 ml of lemon juice (2 pieces)
- 260 g powdered cane sugar
- 10 g sugar with vanilla
- 1 and 1/4 cups of milk
- 3/4 cup unscented oil
- 1 large spoon and 1/2 small teaspoon of baking powder
- 1 pinch of salt
- Peel grated from two lemons

Preparation:

1. Grease the mold with chimney well with butter and sprinkle with flour
2. Preheat the oven to 180 degrees top and bottom heat (set on the second level from the bottom)
3. Measure the mixture.
4. Put the egg yolks in a large bowl and add the grated lemon zest then add the sugar with vanilla and powdered sugar. Blend a moment to combine.
5. Add milk, mix, add oil while mixing on low speed.
6. Add the measured mixture and mix just until combined (medium speed)
7. Pour the lemon juice into a bowl and add the baking powder, mix until it starts to foam. Add to the mixture and stir lightly.
8. Whisk egg whites with salt until stiff and add to batter. Stir with a spatula until combined.
9. Transfer the cake into the tin and bake for 1 hr and 15 minutes or longer until a dry stick is set
10. Babka study with the oven slightly tilted for 10 minutes then take out and wait 20 minutes and only take the babka out of the mold, study on the griddle.
11. Decorate with powdered sugar or lemon icing.

RECIPE FOR PUMPKIN CINNAMON ROLLS FROM MONCANA MIX

Ingredients for 12 pieces of CINnamon, recipe

Leavening:
- 7g dry yeast
- 10g cane sugar
- 50g of lukewarm milk

Cinnamon cake:
- 400g of our cake mixes
- 200g of lukewarm milk
- whole leaven
- 40g cane sugar or other sweetener
- 1/2 teaspoon salts
- 1 teaspoon cinnamon
- 1 teaspoon of spice
- 1 egg
- 100g of pumpkin puree
- 30g soft butter

Cinnamon filling:
- 70g fine cane sugar
- 1 tsp cinnamon
- 60g melted butter
- 1 tbsp melted butter for glaze

Decoration:
- 2 packs of Philadelphia cheese
- 2 tablespoons cane sugar

How to make?
1.Mix the ingredients for the starter and set aside for a while.
2. Make dough with MONCANA mix, pumpkin puree and spices - let it rise.
3. Roll out dough, brush with melted butter, sprinkle with sugar... the fragrance is already filling your home!
4. Roll them up, cut them into 12 pieces, give them another minute to rise.
5. Bake at 180°C for about 40 minutes - ready when golden and fluffy!
6. Cool and apply velvety Philadelphia cheese cream

RECIPE FOR GLUTEN-FREE YEAST CAKES FROM MONCANA MIX

Ingredients for 8 pieces:

• 250 g mONCANA cake mixes
• 10 g dry yeast
• 40 g fine cane sugar
• 180 g lukewarm milk
• 1 egg at temp. room
• 50 g of thick yogurt
• 60 g of melted butter

Filling:

• 400 g of berries
• 50 g cane sugar or erythritol
• 30 g of potato starch

Mix all ingredients

Crumble:

• 60 g cake mix
• 30 g butter
• 25 g powdered sugar

Make a crumble from all ingredients

Decoration:

• 1 egg mixed

Add the yeast to the mixture and mix together. Add remaining ingredients except butter. Knead quickly and towards the end add melted butter. Cover and set aside in a warm place for 60 minutes to rise. Divide the dough into 8 equal parts. Dust the countertop lightly with flour. Form a ball from each portion and roll out lightly to a thickness of about 0.3-0.5 mm. Stuff about 2 - 3 tablespoons with berries. Transfer the yeast crumbles to a baking tray lined with paper and brush with egg and sprinkle with crumble, pressing it lightly into the dough. Set aside for 25 minutes to rise. Bake in an oven preheated to 180 degrees for 30 - 35 minutes. Remove from the baking tray only cooled, once they have set. You can decorate additionally with powdered sugar.

Tips:

Based on this recipe, you can bake yeast cakes with filling on top, to do this, from each portion form a round bun and with the bottom from a glass make an indentation in the dough. Stuff with fruit and sprinkle with crumbles.

RECIPE FOR YEAST CAKE WITH PLUMS FROM MONCANA MIX

Leavening:

⁃ 12 g fresh yeast
⁃ 10 g of cane sugar
⁃ 25 g of Moncana cake mix
⁃ 60 g lukewarm milk
Mix and set aside for 15 minutes

Yeast dough:
⁃ 120 g of Moncana cake mix
⁃ 50 g cane sugar
⁃ 20 g of 18% cream
⁃ 1 egg + 1 yolk
⁃ All leaven
⁃ 50 g of melted lukewarm butter

Filling:
⁃ 300 prunes de-stemmed and cut in half

Crumble:
⁃ 70 g of Moncana mix
⁃ 40 g of butter
⁃ 20 g powdered cane sugar

PREPARATION:

1. Combine the ingredients for the dough in a bowl and mix vigorously while kneading the dough. Transfer to a buttered baking pan and line the plums with the skin side down.
Set aside to rise for about 25 - 35 minutes. Mix the crumble ingredients together and sprinkle over the plums. Bake the cake at 180 degrees top and bottom for 35 minutes.

Cut the cake only after it has cooled

RECIPE FOR DONUTS AND TIRES FROM CAKE MIX

INGREDIENTS FOR DOUGHNUTS

RECIPE FOR POPPYSEEDS FROM MONCANA MIX

Ingredients

Leavening:

• 20 g moncana cake mixes

• 100 ml of milk

• 15 g powdered cane sugar

• 8 g dry yeast

Cake:

• 370 g of Moncana cake mix

• 3 egg yolks

• 150 ml of lukewarm milk

• 15 g vanilla or cane sugar

• 1 pinch of salt

• 100 g soft butter

Poppyseed mass:

• 200 g of poppy seeds

• 250 ml of milk

• 40 g of honey

• 20 g cane sugar

• 35 g butter

• 50 g roasted walnuts or macadamia nuts

• 40 g of dried cranberries

• 40 g candied orange peel

Extras:

• 200 g thawed and drained cherries

• 1 egg yolk + 1 tablespoon of milk (for spreading)

Method of preparation

1. Pour milk over poppy seeds and cook for approx. 35 minutes. Stimulate and grind twice through the finest sieve.

2. Melt butter with honey, add to poppy. Throw in the remaining poppy seed mixture ingredients and mix thoroughly. Put down.

3. Mix the leavening ingredients and set aside for 15 minutes.

4. In a separate bowl combine egg yolks with milk, add to the starter.

5. Pour the cake mix into a large bowl, add salt and the egg and yeast mixture. Knead the dough until the ingredients are combined.

6. Add soft butter and knead for another 2-3 minutes (by hand or with a mixer). Set aside in a warm place for 1 hour.

7. Dust the countertop with flour, divide the dough into 4 parts. Each part roll out to a thickness of 0.5 cm.

8. Spread the poppy seed mixture, add cherries, roll up and arrange with the joint downwards.

9. Each roll cut from the top into 7 pieces, brush with egg yolk and milk and set aside to infuse for 30 minutes.

10. Bake for 30-35 minutes at a temperature of 180°C (top and bottom heat).

11. Once cooled pour icing over and cut into portions.

RECIPE FOR PASTIES WITH CABBAGE AND MUSHROOMS FROM MONCANA MIX

INGREDIENTS FOR 16 GLuten-free pasties with mushrooms

Leavening:

- 70 ml of milk
⁃ 7 g dry yeast
⁃ 1 tablespoon of cane sugar
⁃ 1 tablespoon of Moncana mixture

Mix the ingredients and set aside for 15 minutes
Cake:
⁃ 280 g of Moncana cake mix
⁃ 40 g soft butter
⁃ All leaven
⁃ 1 egg
⁃ 170 lukewarm milk
⁃ 50 ml of thick yogurt
⁃ 1/2 teaspoon salt
Filling:
⁃ 250 g of sauerkraut
⁃ 30 g of dried mushrooms
⁃ 1 onion
⁃ 1 - 2 tablespoons of butter
⁃ 60 - 70 ml of water
⁃ Salt and pepper to taste
Additionally:
⁃ 1 egg for spreading
⁃ Cumin or black sesame for garnish

1. Soak mushrooms and cook for 30 minutes, drain.
2. Chop onion and fry in butter
3. Pour water over cabbage and simmer until tender
4. At the end of cooking add onions and mushrooms, cook until most of the liquid evaporates
5. Combine the ingredients for the dough and knead a smooth body, set aside to rise for about 1 hr
6. Divide the dough into two parts
7. Roll out on a floured board to a thickness of about 0.5 cm
8. Put stuffing on each part and roll up (as in the video)
9. Transfer the cakes to a baking tray and cut from the top with a knife halfway into 8 pieces (each roll)
10. Brush both cakes with beaten egg and sprinkle with nigella.
11. Bake at 190 degrees top/bottom heat for 25 - 30 minutes
12. Set aside to cool for 20 minutes and cut into pasties at the cut points.

MONCANA MIX GINGERBREAD RECIPE

Ingredients:
⁃ 330 g of Moncana cake mix
⁃ 15 gingerbread spices
⁃ 3/4 teaspoon cocoa
⁃ 1/4 teaspoon of soda
⁃ 1/2 teaspoon cinnamon
⁃ 80 g of honey
⁃ 80 g of butter
⁃ 100 g fine cane sugar
⁃ 1 large as
Implementation:

1. Put honey, sugar butter in a pot. Heat until everything is dissolved and combined, stir to dissolve the sugar. Cool, the mixture can be lukewarm, but not hot
2. In a bowl combine: mix, gingerbread spice, cocoa, baking soda and cinnamon. Mix
3. Add egg and cooled butter and honey mixture to dry mixture, knead vigorously smooth dough.
4. Set the dough aside for 1/2 h to rest. It can be in a cool place, but not necessarily in the refrigerator
5. Roll out the dough on a lightly floured board (with a wooden one, you don't even need to flour it) and cut out your favorite shapes with a mold
6. Bake at 170 degrees top/bottom heat for 10. - 15 minutes, the smaller gingerbreads about 11 minutes and the larger ones about 13 - 15 minutes
Gingerbreads do not harden to a "stone" they are immediately ready for frosting.