1. The chiffon cake is divided into three pieces.
2. Add 400 grams of whipped cream to 40 grams of soft white sugar, and send to the piping state.
3. Wash the mango, cut it horizontally along the core, and cut into 2 large slices. Use a knife to cut the two large slices of mango into cross pieces. Do not cut through the mango skin.
4. Take off the mango flesh and set aside.
5. Take a slice of cake.
6. Put whipped cream on it and smooth it out.
7. Put in the diced mango and flatten it with a spatula.
8. Cover the second slice of cake.
9. Continue to put whipped cream to smooth.
10. Put the diced mango and continue smoothing, then cover the third piece of cake and continue smoothing. Smooth the sides of the cake.
11. Use the decorating mouth to frame the top of the cake.
12. Put diced mango in the center.
13. The flowers on the cake are decorated with hawthorn jam.
14. Then fill the side with the piping mouth.
Tips:You can leave the fruit in the cake if you don't like it, and the whipped cream for the surface does not need to be beaten too much.
