WHAT YOU NEED

Ingredients

100 grams of low-fat flour
350 grams of mango
250 grams of cream
Four eggs
100 grams of pumpkin
70 grams of white sugar
20 grams of fish oil powder
A bottle of mango drink
Five tablespoons of clean water
40 grams of corn oil
A few drops of lemon.

How TO MADE Mango mousse cake

Steps 1 to 4

1. Steamed pumpkins pressed into clay

2. Eggs are separated.

3. Add corn oil to the egg yolk and stir evenly with pumpkin paste.

4. Sift in low-fat flour and baking powder mixed into a lifted egg batter can be laid in a striped shape different pumpkin moisture content different if thicker can be appropriately added some milk mixing

5. Eggs, lemon juice, 30 grams of sugar three times, and 8 servings.

6. Take one-third of the egg yolk and mix it evenly in the egg yolk paste and then pour it into the egg yolk and mix it evenly

7. Preheat the oven 170 degrees pour the cake paste into a test tray with grease paper put in the oven bake for 25 minutes

8. Remove the cake, dry it, cut it to the size of the mold, and put it on the mold mat.

9. 15 g of fish paste, 15 tablespoons of mango drink mixed evenly and heated until no particles are visible

10. Cream ice water up to six.

11. Mango mud poured into the cream

12. The fish paste juice is dried to about 30 degrees, added to the cream, stirred evenly, poured into a cake mold, flattened on the surface, refrigerated for 2 hours.

13. Fish paste 5 g mango flavored beverage 9 tablespoons add clarifying water 3 tablespoons insulation heat until no visible particles cool to about 30 degrees take the cake out of the refrigerator pour into the fish paste and refrigerate for 4 hours

14. Before eating, decorate with fruit as you wish.

Handy cooking tips

　　The cake is 10 inches square.