1. Prepare the ingredients for the cake base (I actually used 12 eggs and made two chiffon. 6 eggs can make an 8-inch chiffon. I will make one more by the way, which can be baked together. Anyway, there are many children and it can be eliminated. 🤓)
2. Chopped cranberries in advance
3. Cut the mango into three pieces as shown in the picture, take two pieces of meat, and cut the flowers with a cross knife as shown in the picture. (Eat the piece with the core in the middle, don't waste it 😋)
4. Cut into pieces and put in the refrigerator for later use
5. Pitaya, cut into pieces as shown in the picture
6. As shown in the picture, cut into pellets
7. Put in the refrigerator for later use
8. Separation of egg white and egg yolk (eggs taken out of the refrigerator should be warmed up a bit before use, otherwise the egg whites will feel a little condensed, which is not easy to separate)
9. The egg whites and egg yolks are placed in a stainless steel basin without water and oil for use.
10. Add egg yolk to milk
11. Add blended oil
12. Stir
13. Sift in the flour
14. Stir
15. Stir into a seedless egg yolk slurry
16. Add cranberries
17. Stir well
18. Add a few drops of vinegar to egg whites
19. Make a big bubble
20. Add the powdered sugar in three batches and continue to beat
21. Use powdered sugar to beat the egg whites, the baked cake will be more delicate
22. Send straight and rigid foaming. The lines are clear and not flowing.
23. One third of the egg white is added to the cranberry yolk syrup.
24. Stir well
25. Pour the cake batter from the previous step into the remaining egg whites and stir
26. Cake batter
27. Pour into the abrasive tool and vigorously shake out the bubbles.
28. Preheat the oven to 145 degrees for 60 minutes
29. Shock a few vigorously after the oven is released, and the heat is blown out.
30. Demold
31. Cake slice. I cut into four slices and can make two cakes!
32. I cut the other one and gave it to them.
33. Take a stainless steel basin and sit on ice
34. Add powdered sugar
35. Pour whipped cream
36. Slow first, then fast, then slow, whip the cream. This process needs to be very careful, otherwise it is easy to beat the water.
37. Lay out in the order of a layer of cake, cream, fruit, cream, and cake cream. The fruit here is dragon fruit.
38. Squeeze a circle of flowers
39. Spread mangoes in the middle, and you're done!
