1. Preparation materials: 5 eggs, 60 grams of edible oil, 60 grams of flour, 100 grams of sugar, 60 grams of milk, 500 grams of mango, 200 grams of fresh cream, 3 pieces of gelatin (15 grams) and a few drops of white vinegar
2. Separate the egg whites and egg yolks into 2 large clean bowls (no oil and water). One bowl contains egg whites for later use. Put the egg yolks in one bowl and then pour corn oil and milk to beat the egg yolks. Then add flour and stir to make an egg yolk paste.
3. The small white gnocchi in the egg yolk paste should be mixed well until it disappears. It is best to filter it out with a sieve. Otherwise, the body of the baked cake is not delicate enough, which will affect the taste
4. Add 50 grams of sugar to the egg whites and beat until firm (the chopsticks will not fall down)
5. Pour the egg yolk paste into the beaten egg whites and stir evenly (be careful not to make a circle. Just stir gently up and down)
6. Pour the mold into the oven. After the oven is preheated, bake at 150 degrees for 35 minutes
7. Take out 250 dozens of mango pulp and puree for later use. Add 2 pieces of gelatine slices and a little cold water to soak in heat insulation and hydrate for later use.
8. Add the remaining white sugar to the whipped cream and beat it until the lines appear while still flowing
9. Add the mango puree to the whipped cream and stir evenly, then pour into the melted gelatin slices and stir evenly
10. Cut the baked original cake into thin slices, take two of them and set aside (it needs to be slightly smaller than the mold of the mousse cake, I only have one mold, so I cut off the outer circle with scissors)
11. Spread a piece of cake on the bottom of the mold and pour the creamy puree to cover it. Then put in a piece of cake and pour in the remaining cream puree. Gently shake the mold to make it flat and put it in the refrigerator for 3 hours
12. Dough: Melt the remaining 1 piece of gelatin, and beat a small piece of mango into a thick juice mixed with gelatin liquid
13. Use a sieve to cover the whole cake with the prepared juice, then put it in the refrigerator for one hour
14. Take out the cake and put on the decoration you want. Blow around with a hair dryer for a while to demould
15. Finished product
16. Finished product
17. Finished product
