1. Weigh the various ingredients of the cake for later use.
2. Separate egg yolk and egg white, add corn oil and milk to the egg yolk and mix well.
3. Sift in the flour and mix into a paste. The egg yolk paste is ready.
4. Add white sugar to the egg whites and beat them.
5. Add the meringue to the egg yolk paste three times and mix well.
6. Into a delicate cake batter.
7. Pour into a baking tray, bake at 170°C for 20 minutes, remove the mold and let cool.
8. Weigh the ingredients for the mousse paste for later use.
9. The fish film is soaked in cold water to get rid of the fishy smell.
10. Peel and core the mangoes and slice them.
11. Beat the mango puree with a food processor.
12. Heat the milk into the fish film and mix well, then add the mango puree and mix well. Spoon out the mango puree for mirror surface.
13. Whip the whipped cream with sugar into a runny state, pour in the mango milk paste and mix well.
14. Into a delicate mousse paste.
15. Put the square mousse ring in the bottom of the cake, pour the mousse batter, and chill in the refrigerator for about 2 hours.
16. Sift the reserved mango puree, add 2 tablespoons of purified water and mix well, heat to about 40 degrees, then add a piece of fish film, mix well, pour it on the mousse, and refrigerate for about 2 hours. .
17. Take out the mousse, blow around the side with a hair dryer, easily demould, the white chocolate melts in the water, squeeze a few decorations on the mousse, and put a few mango flowers on it.
18. Decorated.
19. Cut into pieces.
20. It melts in your mouth. .
Tips:The mousse looks complicated, as long as it is operated patiently, it is easy to succeed. The cake body can also be replaced with biscuits, and the taste is very good.
