Mango Charlotte
Overview
Charlotte. Summer companion!
Tags
Ingredients
Steps
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Separate the yolks and whites. Add 45 grams of sugar to egg yolks
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Beat with a whisk until pale in color. Standby
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Add 30 grams of sugar to the egg whites three times and beat until dry peaks form
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Add sugar the second time
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Beat until dry and foamy
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Pour the egg yolk paste into the egg whites
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Mix well
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Stir until evenly mixed
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Sift in the low flour and mix well while sifting and stirring
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Stir until evenly mixed
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Put the cake batter into a piping bag and pipe it onto a baking sheet lined with greaseproof paper
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Sift a layer of powdered sugar
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Pour a round cake batter onto a baking pan
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Preheat the oven to 185 in advance. Bake on the middle rack for 20 minutes
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Bake it as a round shape and let it cool
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250g mango pureed with a blender
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Put the cooled cake together with a grinder
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Add 60% sugar to the cream and whip until semi-fluid
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Add mango puree
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Mix well
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Soak 15 grams of gelatine in 30 grams of ice water until soft, melt over heat, then pour into the mixed cream paste!
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Pour half of the buttercream into the assembled cake mold
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Add appropriate amount of mango
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Layer another round cake slice
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Pour the cream paste. Refrigerate overnight
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Wash and cut the fruit into pieces and set aside
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Put the mango first
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Add your favorite fruits to add beauty hahahaha
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View the finished product
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View the finished product
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Join the excess buttercream with the cake slices. You can also eat it
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Decorate with the extra butter paste haha
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Hahaha
