Japanese Soy Milk Mango Box Cake

Name: Japanese Soy Milk Mango Box Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Soy milk; 30g Low powder; 3 pcs yolk; 140g Cream cheese; 300g cream; 15g White sugar (egg yolk); 10g White sugar (cheese); 30g White sugar (cream); 2 tablets chiffon cake; 200g Mango pulp; 20g Sugar; Some Cooked Soy Flour

by Beauty every day

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The enjoyment of multiple flavors of Japanese-style soy custard cake in a box of cakes, the taste is really wonderful"

Japanese Soy Milk Mango Box Cake

1. Prepare a cake first

2. 3 egg yolks, add 15 grams of sugar and stir well

3. Add 300 grams of soy milk and stir well

4. Sift in low powder and mix well

5. Pour the egg yolk paste into a non-stick pan over low heat and stir

6. Stir it into a thick paste, remove from the heat and let cool for later use

7. 140g of cream cheese, beaten with 10g of sugar until it is smooth, then add it to the cold egg yolk paste, stir evenly to make soy milk paste and put it in a piping bag (or cover with plastic wrap)

8. Soy flour

9. Bake soy flour in the oven at 150 degrees for 15 minutes, take out and let cool

10. 200 grams of mango flesh, add 20 grams of sugar and simmer into a sauce

11. 300 grams of whipped cream, 30 grams of sugar, and whipped cream

12. Put a piece of cake in the box

13. Squeeze a layer of soy milk paste

14. Spread a layer of mango sauce

15. Squeeze a layer of cream and sprinkle some soy flour

16. Spread the second piece of cake and repeat the above steps, and finally squeeze the ball-shaped frosting on top, sprinkle with soybean flour to finish

17. The finished product is refrigerated for 2 hours before eating

18. The finished picture looks cute

Tips:
The mango sauce in it seems to be added! Originally, this step is not included in the soy custard, I added it for better taste, and it will be delicious after refrigerating it.