1. The oily milk and white sugar can be beaten evenly with a manual whisk.
2. Sift in the sieved low powder and stir.
3. Add the egg yolks, make a Z-shape with a whisk, and mix into a particle-free egg yolk paste.
4. Add 25 grams of soft sugar to the egg white and beat.
5. Beat the egg whites into small sharp corners.
6. Take 1/3 of the egg whites into the egg yolk paste, use a rubber spatula to gently stir evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming)
7. Pour the mixed egg yolk paste back into the remaining 2/3 of the egg white.
8. Use the same technique to turn up and down, mix evenly, and mix into a delicate egg yolk paste.
9. Pour into a 6-inch mold and preheat the middle layer at 130 degrees for 50 minutes in the oven.
10. After allowing to cool down, demould with bare hands.
11. Whip the whipped cream with sugar.
12. Divide equally into 3 slices.
13. Put a piece of cake on the decorating table, spread whipped cream and put mango diced on it.
14. Put another piece of cake on it.
15. Continue to spread the cream and put on the mango diced.
16. Put on the last piece of cake.
17. All the cake bases are smeared with cream.
18. Squeeze out the hair with the flower mouth, and draw the eyes and mouth with melted chocolate.
19. Light the 18-year-old candle.
20. Cut into pieces and enjoy!
