Mango Cream Cake
Overview
The process of forming the cake will be briefly recorded below. As for the finger biscuits around the edges and the mango chiffon on the cake body, I will post them separately another day. I decided to bake the finger biscuits on the spur of the moment, because when I was about to apply the dough, I found that there was only 230ML of whipping cream left. An 8-inch cake was definitely not enough for layering, spreading, and decorating, so I baked the finger cookies temporarily. Haha, and for me, who has zero decorating skills, the whole cake finger biscuits helped me a lot, and helped me cover up many shortcomings of the cake. In the end, the cake was successfully completed. However, the kiwi fruit on top was very raw and undercooked, but it was used to decorate the cake. I think I am a person who does not compromise on means for the purpose, so I asked everyone to remove the kiwi fruit when I was eating.
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Ingredients
Steps
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Wash and peel the mangoes and set aside.
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Cut off one side without the core. Cut into thin slices as shown above.
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Arrange slices of mango in a rosette shape.
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Make the required rose shapes in sequence and set them aside for later use.
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Make the required rose shapes in sequence and set them aside for later use.
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Beat the light cream until stiff peaks
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Cut the cake into two slices crosswise.
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Cut the cake into two slices crosswise.
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Take a piece of cake and spread it with whipped cream, then put a layer of diced mango on it.
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Cover with another piece, spread light cream and smooth the surface
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Move the rose pattern that has been circled in advance to the cake, and decorate it with kiwi slices around the flower pattern.
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Finally, wrap the edge with finger biscuits and tie with a ribbon. (Just finished it in a hurry).
