1. Wash the purple sweet potato, steam it and mash it into a puree, add 30 grams of powdered sugar and condensed milk and mix well;
2. Use a round mold to make purple potato puree into a round purple potato, put it in the refrigerator for later use;
3. Add 200 grams of mango pulp to 50 grams of milk and rum into the food processor;
4. Puree the mango flesh;
5. Cut the remaining 100 grams of mango flesh into small cubes for later use;
6. Whipped cream and 100 grams of caster sugar, beat to six to distribute;
7. Soak 4 pieces of gelatine in clean water to soften, take it out and put it in 50g of milk, heat it over water to melt;
8. Add gelatin milk liquid to mango puree and mix well;
9. Mix the mango gelatin liquid and whipped cream evenly;
10. Spread the cake slices into the 8-inch mousse ring, and place the round purple sweet potato on the wall of the mold
11. Pour 1/2 mousse and add 50 grams of diced mango;
12. Put in another piece of cake;
13. Pour in the remaining mousse liquid and put it in the refrigerator for more than 4 hours or overnight;
14. To make mirrored pectin, soak the gelatin to soften it, put it in orange juice, and heat it in water until it melts;
15. Pour onto the surface of the solidified cake, put it in the refrigerator and continue to refrigerate for 2 hours
16. Put the chocolate in a piping bag, heat it in water to melt, prepare a piece of oiled paper, and extrude the shape you want on the oiled paper;
17. Squeeze two 6 words;
18. Remove the cake from the mold, arrange the chocolate, fruit, and Oreo biscuits on the cake, insert an insert with the words "Happy Birthday", and finish the decoration.
Tips:When the cake is unmolded, you can use a hair dryer to blow the edge of the mold with hot air, or use a hot towel to make it easier to unmold.
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