【mango Cream Cake】--- Daughter's Birthday Cake

【mango Cream Cake】--- Daughter's Birthday Cake

1. Bake an 8-inch chiffon cake. For details, see http://home.meishichina.com/space-454155-do-blog-id-474614.html

2. Divide the cake in half from the middle into 2 slices.

3. Core the mango and cut it into appropriate sizes for later use.

4. Take an appropriate amount of ice water. (I also added some ice cubes to the ice water)

5. Pour the whipped cream into the container and add the sugar. Sitting in ice water.

6. Dispatch until obvious lines appear.

7. Take a little whipped cream and an appropriate amount of small diced mangoes and mix well.

8. Spread evenly on the cake slice below to make the filling.

9. Cover the slice of cake on top.

10. Spread the cream evenly on the surface and the edges in turn. (Because the surface needs to be decorated, it is not necessary to wipe it too smoothly. If it is a cake without decoration on the side, it must be smooth and flat for beauty.

11. Finally, decorate the surface of the cake with diced mango and stick chocolate chips on the edge of the cake.

Tips:

Poetry heart phrase:



1: When making a cake, when mixing the egg yolk batter and the final egg yolk, you must use the method of turning up and down instead of stirring in circles.



2: The baking time is for reference, and the specific time depends on your own oven.



3: My whipped cream comes in a box of 250ml, so I use 250ml every time I make birthday cakes, but the amount is almost just right for the cakes used in Bachu, so be careful not to waste it. If it is a large box of light cream, it is recommended to use 300ml directly.