1. Prepare the ingredients (forget to shoot roses, chocolates and silver candies).
2. Put egg yolks ➕ oil ➕ milk ➕ sugar together.
3. Whisk evenly with a manual whisk, until it is emulsified, and it is ok to stir evenly.
4. Add in low powder and mix well.
5. Egg whites with sugar and lemon juice.
6. Send it hard.
7. Take one-third of the beaten egg white and put it into the egg yolk paste.
8. Stir evenly (do not draw circles to avoid defoaming).
9. Pour the egg yolk paste into the remaining butter and egg whites.
10. Stir evenly (do not draw circles) and pour into the mold.
11. Preheat the oven at 175 degrees and bake the middle layer for 35 minutes, and cover with tin foil after about 20 minutes of coloring to prevent the top from baking.
12. After roasting, take it out and shake it twice to let out some heat, and then buckle it upside down on the grill to cool.
13. Whip the cream while the cake embryo is cool, and beat the cream ➕ sugar until it is hard (you can sit in a basin with ice cubes to make the cream better).
14. Unmold the cake base.
15. Divide into three parts.
16. Dice the mango and set aside.
17. Take the bottom cake base and spread a layer of cream ➕ some mangoes, repeat the second layer.
18. (Forgot to take the detailed picture, please forgive me) Then apply cream on the surface of the cake base, smooth the surface and paste the petals on the side, then decorate the flowers, put silver candies, roses and chocolate birthday cards, and it is finished.
19. Finished picture.
Tips:1. The egg white must be sent in place, otherwise it will affect the quality of the cake.
2. When mixing the whipped egg white and egg yolk paste, be sure to stir and not draw circles to avoid defoaming.
3. Take out the baked cake and shake it twice to exhaust the heat.
4. Designs such as mounting flowers can be designed according to your own preferences.
5. The chocolate birthday card is made by yourself. You can put the melted chocolate in the mold and place it in the refrigerator and freeze it to form.
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