Ingredients
8-inch chiffon cake embryo ( 1 piece ) | Whipping cream ( 400g ) |
Frosting ( 60g ) |
Mango Cream Cake Recipe
1.Will fade Add the cream and icing sugar to a stainless steel basin and prepare to whip.
2. Cut the mango into small pieces and set aside.
3. Place the stainless steel basin into a sitz bath in the ice water and use an electric egg beater to beat at medium speed.Cream until clear texture appears.
4. After cutting the eight-inch cake embryo into two halves, place one of them on the cake tray first one slice.
5. Evenly spread the cream and sprinkle with mango pieces.
6.Cover another layer of cake embryo on top.
7. Cover the entire cake with whipped cream.
8. You can use a triangular saw blade to scrape on the side.
9. Place the mango pieces on the top layer, and then use a piping nozzle to decorate around the mango pieces.Just make a circle of flowers and add decorations.
Tips
1The amount of sugar can be adjusted appropriately according to personal preference.
2 Chill the whipped cream in the refrigerator for at least 4 hours before using.
3 When whipping whipping cream, it is easy to over-whip it, so be especially careful.Stop beating when a fine texture appears.
4 When applying butter, it is best to have a lower ambient temperature so that the animal butter can easily melt.The finished cake should be stored in the refrigerator promptly.
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