How to make the simplest mango cake

Ingredients: 500 grams of mango juice, 200 grams of mango puree, 100 grams of cream cheese, 8 egg yolks, 100 grams of corn flour, 50 grams of sugar.

How to make:1Peel the mango, remove the core, take the flesh, and beat it into a mango puree.

2.Stir the cream cheese, sugar, and mango puree together with a blender, slowly add the egg yolks and stir until a paste.

3.Pour in mango juice and corn flour, mix well, and put it in a container.

4.Place in the oven and bake to 190 degrees for 50 minutes.

5.Take it out, let it cool, and serve.

Nutrition Review: Mango: Mango is of excellent quality, high nutritional value, rich in vitamins A, C and various minerals. Eating in summer can quench thirst, stomach heat, heat stroke and other symptoms.

Mango sponge cake.

Ingredients: 600g of eggs, 60g of mango jam, 60g of melted butteroil, 150g of low-gluten flour, appropriate amount of skim milk, 150g of sugar.

Utensils: mixing basin, mixing bucket, measuring cup, sieve, liner paper, cake ring, cake board.

Method: 1) Preheat the oven to 170 (or 170 on the top and 160 on the bottom), spread the baking tray with paper, and then put the cake ring for later use.

2) Separate the yolk and egg whites of the eggs and put them in two mixing bowls for later use.

3) Put the egg yolk into the mixing bucket, beat it in a blender until it is white, add mango jam and melted butter oil, continue to beat thoroughly, then add low-gluten flour and beat well, and finally add an appropriate amount of skim milk and mix well.

4) Put the egg whites and sugar in another mixing bucket, beat until soft and foamy, stir in the egg yolk mixture, mix well, put into the spare cake rings, and bake in the oven.

5) Bake for about 40 minutes, until the cake is fully cooked, take it out, cover it on the cake board, and let it cool well before use.

A mango that is not too ripe will fit!

If it's too cooked, it's easy to fall apart.

Preparation of mango mousse cake rolls:

Cut the gelatin into small pieces and soak in cold boiled water until soft;

Heat with water until melted, then mix well with mango puree;

whipped cream;

Mix the cream and mango puree well to make the mango mousse filling, put it in the refrigerator and ice it until hard and set aside;

The cake body is spread flat, so that the more beautiful cake is face down;

On the other side, smear an appropriate amount of mango mousse filling, make a shallow cut at about 2 cm at the beginning, and then roll it up with a rolling pin and cake paper;

Evenly spread the whipped cream (150 grams) on the surface of the finished mango mousse cake roll, and pull it out with a zigzag scratch plate to decorate.

2 eggs, 30 grams of milk, 40 grams of cake flour, 40 grams of caster sugar, 20 grams of vegetable oil, 200 grams of whipping cream, 15 grams of powdered sugar, appropriate amount of mango, appropriate amount of blueberries.

1. Prepare the ingredients.

2. Separate the egg whites and place them in a water-free and oil-free clean egg tray;

3. Put the separated egg yolk into a large basin, pour in milk and oil, sieve in low-gluten flour, and mix well into egg yolk paste;

4. After beating the egg whites to a delicate and uniform state, add 1 2 caster sugar, add the remaining 1 2 caster sugar after beating for a while, and beat until dry foaming;

5. Put the egg whites of 1 3 beaten into a large basin of egg yolk paste, stir evenly, pour the mixed egg yolk paste into the remaining egg whites, and mix evenly into a cake batter again;

6. Pour the cake batter into a 6-inch cake tin.

7. Power on the oven, adjust the upper and lower temperature to 160, preheat for 5 minutes, after the preheating is completed, put the cake batter into the oven and continue to bake for 45 minutes;

8. Demold your hands after baking.

9. Peel the cake embryo and weigh 2 slices.

10. Add powdered sugar to the whipping cream and beat it in advance.

11. Spread with whipping cream, add chopped mango cubes, and cover with a slice of cake.

12. Smooth the cream evenly from top to bottom and put the cream into a piping bag with an 8-tooth piping nozzle.

13. Done, problem solved.

Simple mango cake preparation steps:

Wash the mango and cut it into small cubes for later use, separate the egg yolk, add milk to the egg yolk, corn oil, salt, sugar, beat evenly with a manual whisk, don't beat it for too long, sieve into the low powder, mix well, put it for later use, preheat the oven to 160 degrees, add sugar to the egg white and beat until the hard and delicate meringue is hard, take one-third of the egg white and put it into the egg yolk paste, mix evenly, and then add all the egg whites, mix evenly, and don't take too long to be even!

Spread a layer of oil paper on the baking sheet, sprinkle a layer of diced mango, pour the mixed paste into the baking sheet, flatten, shake out a large bubble, and then sprinkle a layer of diced mango, the middle layer of the oven is 160 degrees, bake for 30 minutes, look at the paste don't bake, the color is good, you can cover the tin foil, bake it out, the color is good, the fragrant mango fragrance comes to the nose, upside down, gently remove the oil paper, this side is also very good-looking, you can squeeze the jam, or cream rolled up, I cut small squares, children can eat with a fork, you can also roll up, delicious and delicious, Healthy.

Tips: This cake can be put all kinds of fruits at will, pears, apples, strawberries, pineapples, you can make your own decisions about what fruits you like! Everyone says that the egg yolk paste is too dry, because the moisture of the mango is different, if the mango is too ripe, then the egg yolk paste should not be too wet, or it will not be baked and formed.