1. Separate the yolk and egg whites. Egg yolk with 45 grams of sugar
2. Beat with a whisk until the color is whitish. stand-by
3. Add 30 grams of sugar to the egg whites in three times and beat until dry and foamy
4. Add sugar for the second time
5. Beat to dry foaming
6. Pour the egg yolk paste into the egg whites
7. Stir evenly
8. Stir evenly
9. Sift in the low powder and mix well while sifting and mixing
10. Stir evenly
11. Put the cake paste into a piping bag and squeeze it onto a baking sheet lined with greased paper
12. Sift a layer of powdered sugar
13. Squeeze round cake batter on an exceptional baking tray
14. The oven is preheated up and down to 185. Bake the middle layer for 20 minutes
15. Bake it like a round and let cool
16. 250g mango puree with a blender
17. Put the cold cake together with a sharpener
18. Cream with 60 sugar and beat until semi-liquid
19. Add mango puree
20. Stir evenly
21. 15 grams of gelatin is soaked in 30 grams of ice water to soften it and melted in heat insulation, then pour it into the well-mixed cream paste!
22. Bring half of the cream batter into the assembled cake mold
23. Put in the right amount of mango
24. Spread another round cake slice
25. Pour the cream batter. Put it in the refrigerator overnight
26. Wash the fruit and cut into pieces for later use
27. Put the mango first
28. Add your favorite fruits to add beauty hahahaha
29. Finished viewing
30. Finished viewing
31. Combine the excess cream batter with the cake slices. Can also eat
32. Decorate the excess cream too haha
33. Hahaha
Tips:The recipe is in sugar. You can add and subtract appropriately! Avoid too sweet!
