1. Make the cake body first, and prepare the materials at room temperature.
2. Separate the egg whites and yolks into 2 clean containers without oil and water. Add corn oil to the egg yolks and stir until the color becomes lighter. Add water and stir well, sift in low-gluten flour, cut and mix evenly and set aside.
3. The oven is preheated first, the upper heat is 190 degrees, and the lower heat is 170 degrees. Use an egg beater to make a large foam for the egg whites. Add the fine sugar at one time, or add it in 2 times.
4. Beat the egg white until it is delicate and smooth, with clear lines, and then pull up the beater head until the egg white is in the state of a small hook.
5. Take 1/3 of the meringue into the egg yolk paste, cut and mix evenly.
6. Pour the well-mixed egg yolk paste back into the remaining meringue, continue to cut and mix evenly, the well-mixed batter presents a delicate and smooth state. Pour the batter into a baking pan covered with tarp in advance. The surface is roughly flattened. The baking pan is gently shaken on the countertop a few times to shake out the large bubbles in the batter.
7. Put the baking tray into the lower level of the preheated oven and bake for 20 minutes.
8. After baking, take out the baking tray, buckle the cake upside-down on the grid covered with oil cloth, tear off the oil cloth at the bottom to dissipate heat and let it cool.
9. When the cake cools, let's make the mousse. The mango flesh is beaten into fine puree, and then some diced mangoes are prepared to prepare gelatine powder and gelatine slices.
10. Add gelatine powder to the mango puree, heat it over a low heat until the gelatine powder is completely melted, and stir frequently with a spatula when heating to avoid agglomeration of the gelatine powder. Let the mango puree cool for a while.
11. Add 35 grams of granulated sugar to the whipped cream and beat it with a whisk until it has lines and does not flow.
12. Add the mango puree to the whipped cream, continue to beat evenly, and mix well.
13. After cooling the cake, cut out heart shapes with mousse rings, one 6-inch large and two small ones. Wrap the bottom of the mousse ring with tin foil.
14. Place a piece of cake on the bottom of the mousse ring, pour half of the mousse liquid, and add a layer of diced mango. Make sure that each diced mango is in the mousse and not too dense.
15. Put a piece of cake in the big mousse ring and continue to pour the remaining mousse liquid. Cover the mold with plastic wrap and keep it in the refrigerator for more than one hour.
16. Finally, make mirror pectin, cut 2 pieces of gelatin, and soak in 50 grams of warm water to soften. After the gelatine slices have melted in heat-insulating water, add 50 grams of mango puree and stir evenly, it is the mirror pectin, let cool and set aside.
17. Take out the mousse that has been refrigerated for one hour. The surface of the mousse is no longer flowing. Pour in the cold pectin, shake it evenly from side to side, and continue to put it back in the refrigerator for at least 4 hours.
18. After refrigerating the mousse, wrap it around the mousse circle with a hot towel for a while and it can be easily demoulded.
19. You can whip a little whipped cream and squeeze flowers on the surface to decorate it.
Tips:The temperature of the oven must be set according to the temperament of your own oven.
