Mango chiffon cake

Overview

I made a chiffon cake embryo. I happened to have mangoes at home, so it would be nice to make a mango cake. Since the whole family doesn’t like to eat cream, we have to find ways to reduce the amount of cream to a minimum. What makes me most satisfied with this cake is that it uses mango slices to cover all sides of the cake instead of using regular cream, and a lot of fresh fruit is used on the cake, so it is a very healthy delicacy.

Tags

• baking
• cake embryo
• cream
• dragon fruit
• mango
• fine sugar

Ingredients

Steps

1. 1 One 6-inch chiffon cake embryo

   

2. 2 Cut the cake base into 2 pieces of the same thickness with a knife

   

3. 3 Cut half of the mango into thin slices with a thickness of 1 to 2 mm. The area can be different in size

   

4. 4 Cut half of the mango into 1 cm cubes (the first part was cut into small pieces, but later I found that the effect was not good, so I cut it into larger pieces immediately)

   

5. 5 Use a spoon to scoop the dragon fruit into round or semi-round shapes of the same size.

   

6. 6 Refrigerate the cream for more than 12 hours before taking it out, pour it into a clean container, and add white sugar. Generally, the ratio of butter to sugar is 10:1. Please see the notes below for the specific sending process. Pictured is the cream that I refrigerated.

   

7. 7 Spread a thin layer of cream on the cake base and sprinkle with chopped mango slices

   

8. 8 Cover with another cake base,

   

9. 9 Apply a thin layer of butter

   

10. 10 Cover the cut mango slices around the cake, and cover the empty space with a mango slice

    

11. 11 Place the scooped dragon fruit balls in the middle of the cake

    

12. 12 Pile the cut mango pieces in the middle of the dragon fruit ball

    

13. 13 Pipe the remaining buttercream onto the sides of the cake with a sock-tender.

    

14. 14 Cut into pieces and ready to eat!