Mango yogurt layer cake (hot noodle version)

Overview

Everyone loves to eat cream cake, but if you eat too much, you always feel guilty. Now replace the cream with yogurt, it is just as delicious and less burdensome.

Tags

• baking
• corn starch
• egg
• low gluten flour
• mango
• salad oil
• thick yogurt
• fine sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Separate egg whites and yolks.

   

2. 2 Add milk and salad oil to the milk pot and bring to a boil over low heat. Add 20g sugar and 1g salt and stir evenly and turn off the heat.

   

3. 3 Sift in the low-gluten flour and cornstarch and mix well.

   

4. 4 Add egg yolks in portions and beat until smooth.

   

5. 5 Drop lemon juice into the egg whites, add 70g sugar in three batches and beat until wet and dry.

   

6. 6 Add 1/3 of the egg white batter to the egg yolk batter and mix evenly.

   

7. 7 Pour into the remaining egg white batter and mix evenly.

   

8. 8 Pour into the mold, shake out big bubbles, and place in the middle rack of a preheated oven at 150 degrees for 30 minutes.

   

9. 9 Remove and let cool.

   

10. 10 Dice the mango.

    

11. 11 Cut the cake crosswise into two large pieces.

    

12. 12 Spread thick yogurt and sprinkle with diced mango.

    

13. 13 Cover with another slice of cake. Refrigerate in the refrigerator compartment.

    

14. 14 When eating, cut into pieces and sprinkle with appropriate amount of powdered sugar (outside of the recipe) or without.

    

15. 15 Finished product