1. For the preparation of cake embryos, please refer to my other recipe: Chiffon cake
2. As shown in the figure, remove the core of the mango
3. Use a spoon 🥄 to turn around the skin and dig out the flesh
4. Puree mango pulp
5. Cut the excess mango into cubes and set aside
6. Gelatine tablets made with blisters
7. Pour out the water, pour into a 1/3 bowl of boiling water and stir well
8. Add gelatine to water
9. Mix well
10. 200ml cream with 30g sugar
11. Send it to 80%, there are lines in the picture
12. Dig one third of the cream into the mango gelatin mixture and mix well
13. Pour the mixed creamy mango puree back into the cream and mix well
14. Add a piece of cake base to the mold
15. Pour in the creamy mango paste
16. Add mango pulp
17. Then pour in the mango paste and shake it flat. (If you need to add two pieces of cake base, repeat steps 13 and 14)
18. Wrap it in a fresh-keeping bag and put it in the refrigerator. The key point is "refrigeration" instead of freezing. After two hours, you can enjoy the food 🍰!
19. Sprinkle with mango pulp and sugar flowers, put a cylindrical canned food underneath, demould
20. Happy birthday 🎂🎉
