The first time I tried to make a gingerbread cake, it was very successful, and I thought I'd decorate it, and it turned into a beautiful mango cream cake.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
45 grams of eggs 6
30 grams of white sugar in egg yolk
30 grams of white sugar (in protein)
60 ml of milk
40 ml of corn oil
1 gram of salt
1.5 grams of tofu
A few drops of vinegar and lemon juice can be substituted.
300 ml of cream
5 g of white sugar

How TO MADE 8 inches of mango cream cake

Steps 1 to 4

1. Egg yolk with 60 grams of milk mixed, 40 grams of oil mixed, 40 grams of sugar 1 grams of salt mixed, sifted into 100 grams of flour mixed, egg yolk processed as shown, put aside

2. Protein is added to the flour, and the electric egg maker makes a big bubble.

3. Divide the sugar protein into three parts, as shown in the picture, there are small sharp corners, that's enough.

4. The egg yolk is also put into the protein three times, don't mix in circles, it will melt, draw a cross or mix up and down, it won't work like cooking.

Steps 5 to 8

5. After being poured into the membrane, it is shaken vertically downwards several times at a height of 20 to 30 centimeters, and the bubbles emerge as shown in the figure.

6. In the oven about 140 degrees, 50 minutes

7. It's got to be cold, it's got to be on the grid, otherwise the water won't come out.

8. Cut the cake into four layers.

Steps 9 to 12

9. A layer of whipped cream, a layer of whipped cream, a layer of mango meat, a thick layer of whipped cream.

10. It's finished!

Handy cooking tips

　　1) For beginners, it is better to use a living bottom, it is better to remove the film 2) The film is painted, the walls of the film are too slippery, the cake is not easy to climb 3) The cake needs to be cooled overnight or 4 hours