Mango Cream Birthday Cake

Prepare the ingredients.

Mix the oil and milk evenly.

To the point of no oil, emulsify.

Sift in the low-gluten flour.

Fold and mix evenly in a Z-shaped motion.

Add the egg yolk and fold evenly in a Z-shaped motion.

The egg yolk paste is ready.

Add sugar to the egg whites in three batches, whipping until stiff peaks form.

Just the egg yolk mixture and the meringue.

Take 1/3 of the meringue and fold it into the egg yolk batter.

Mix evenly.

Then pour everything into the remaining meringue.

Mix evenly, and the cake batter will be ready.

Pour into the mold.

Place in a preheated oven at 140 degrees, in the middle-lower layer, and bake for 50 minutes.

The cake is fine.

Divide into three equal pieces.

Take 200 grams of light cream and whip it until it's 80-90% full; the cream for the layers is ready.

Cut the mango into cubes.

Take a small amount of butter and place it on the base plate.

Place a piece of cake.

Squeeze cream on the side.

Place the diced mango in the middle.

Squeeze on the cream.

Smooth out.

Then cover with a slice of cake.

Repeat the previous step (squeeze on the cream, add mango, then cover with another slice of cake), and put it in the refrigerator for half an hour to set.

Whip another 200 grams of light cream until about 70% stiff, take out the cake to frost it, pipe decorative edges, fill the top with mango, and decorate with blueberries and mint leaves.

Alright.

Finished product image.

Give it a try.