MANGO BRAVO CAKE WITH COSTING/ LUTONG TINAPAY

yield: 5 large tub
plastic container size: 1500 ml.
cashew wafer
3 egg whites- 21.00
60 grams ground cashew-33.60
1/4 cup sugar- 3.00
1/2 tsp. cream of tar tar- 2.00
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59.60
Baking time and temp.- 150°C for 40-50 minutes
parchment paper- 0.75
shortening for greasing- 0.50
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1.25
mango chiffon cake
4 large eggs ( separated) - 28.00
1/2 cup sugar- 5.00
1 tsp. baking powder- 1.00
1 cup cake flour- 6.30
3 tbsp. oil- 4.00
1/2 tsp. salt- 0.50
1 cheak of mango- 13.00
1/4 cup water
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157.80
Baking time and temp.- 150-160°C for 18-22 minutes
chocolate ganache
125 grams dark chocolate bar-30.00 (120 per 500 grams)
1/4 cup all purpose cream-14.00 (56 per 250 ml.)
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44.00
whipping cream
300 ml. whip cream- 57.00 (190 per 1000 ml)
1/2 cup powdered sugar sifted - 5.0
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=62.00
chocolate drizzle
30 grams dark chocolate- 3.60
1 tsp. oil- 0.50
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=4.1
1/2 kilo mangoes- 40.00 (80 pesos per kilo)
plastic container 18 per piece × 5 = 90.00
59.60-wafer
1.25-parchment and oil
157.80-chiffon
44.00-ganache
62.00-whip cream
4.1- chocolate drizzle
40.00-riped mangoes
90.00-container
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P428.75 ÷ 5 = 85.75
= 85.75 cost of ingredients per tub
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