1. After the baked chiffon cools thoroughly, unmold and buckle upside down on the bottom of the cake.
2. Use a cake slicing knife to slice.
3. Divide into three evenly as shown in the figure.
4. Beat the whipped cream with confectioner's sugar until 8 in the refrigerator to distribute.
5. Spread the right amount of cream on the first slice of cake and spread the right amount of diced mango.
6. Continue to smear an appropriate amount of cream to wrap the fruit.
7. Spread the second slice of cake on top of the right amount of diced mango.
8. Continue to smear an appropriate amount of cream to wrap the fruit.
9. Cover the last piece of cake.
10. Spread cream evenly on the top and sides. (Because this cake is decorated with fruits on the surface and finger biscuits are used on the edges, so cakes like this do not have high requirements for spreading the noodles, so they don’t need to be so flat. But I still recommend that you don’t miss any chance to practice.)
11. Stick finger biscuits on the edge, and put fruits on the surface at will.
