Mango Flower Cream Cake
1.
Prepare the fruit and put the whipped cream in the refrigerator for three days in advance, which is easier to pass.
2.
Prepare a chiffon cake base, I used a zebra pattern cake.
3.
Dice the strawberries and oranges separately.
4.
Peel the mango and cut in half along the core. Then cut into even slices.
5.
The chiffon cake embryo is divided into three even slices with a slicer.
6.
Add 65 grams of sugar to the whipped cream.
7.
Use a whisk at low speed!
8.
Take a piece of cake and place it on the decorating table, and dig out the right amount of light cream.
9.
Smooth with a spatula and place the fruit pieces evenly.
10.
Spread another layer of cake, continue to spread the cream, spread the remaining fruit pieces, and then continue to place the last layer of cake base.
11.
Spread the noodles with a spatula, and then move the cake base to the bottom of the cake box.
12.
Squeeze a circle of small shells on the bottom of the cake with a shell mouth.
13.
Take the smallest slice of mango, roll it up to make a flower center, and place it in the middle of the cake.
14.
Roll the mango slices around the flower center in order from small to large, forming the size you want.
15.
In addition, prepare six strawberries of the same size and divide them in half.
16.
Swing around the mango flowers.
17.
Put the large Santa Ana flower mouth into the piping bag, put all the remaining cream in, and squeeze it around the strawberries.
18.
Sprinkle a few sugar beads, plug in the plugs, and complete a fruit cake.
Tips:
1. Animal cream must be refrigerated in advance, otherwise it is not easy to pass. 2.480 ml of whipped cream is just enough, 500 ml is recommended.
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