1. Mix the milk with corn oil with a whisk
2. Sift in low powder, draw Z-shape and stir evenly
3. Add 80 grams of egg yolk to the batter, draw Z and stir evenly
4. Add white sugar to the egg whites in three times, and beat the egg whites until they have small hooks
5. Add the egg whites to the egg yolk paste three times and mix evenly
6. Pour the batter into the mold, 170℃, 28 minutes, middle layer
7. After the cake embryo is out of the oven, use a cup about the size of the mold to make 6 circles
8. Beat the whipped cream with sugar until thick and runny
9. Add yogurt and stir evenly, soak the gelatine slices softly, then boil it with hot water, add to the milk paste and stir evenly
10. The same soaked gelatin slices are put into hot water to dissolve
11. Pour a small amount of mousse into the mold and take it out, add a little mousse, then pour the mango into the middle, and then pour a little mousse on the mango to cover it
12. Cover the cake base and freeze it in the refrigerator until it is hard and easy to demould
13. Quick-frozen, it’s ready to eat after returning to the temperature. If it’s hard, it’s like eating a mango smoothie. Some people have a special taste.
Tips:When stirring the cake embryo, you need to draw a Z-shaped stirring. Don’t make a circle. The circle will defoam. The mousse needs to be frozen to make it easy to demould, otherwise it will break easily. The extra leftovers will also be directly put in the box to freeze the mousse. It's delicious
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