Mango chili cake

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Six inches of cake

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Cake embryos cut into two pieces thick enough to fit

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half the mango is sliced to 1-2 mm thick

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Half the mango cuts into a centimeter

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Pyramid fruit digs into a circle or a half of a spoon of the same size

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Cream is frozen for more than 12 hours and is poured into clean containers with white sugar. The ratio of butter and sugar is 10:1. See the comments below for specific postings. Here's my frozen cream。

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Put a thin layer of cream on the cake embryo and spread out the good mango particles

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I don't know

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And a thin cream

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Slice the mango slices around the cake and use a mango cap in the middle. Stay

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Put the well-earned flamingo ball in the middle of the cake

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I'm gonna put the mango grains in the middle of the flamingo ball

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Squeeze the rest of the cream with the socker by the cake。

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Cuts are ready to eat

1. Take the cream out after chilling for over 12 hours, pour it into a clean container, and add white sugar. Before whipping, prepare ice water by freezing water in the freezer. Place the cream container into the ice water. Use an electric mixer to beat the sugar evenly at low speed for about ten seconds, then switch to high speed until distinct streaks appear. Watch carefully while beating to avoid over-whipping. The cream is ready when it is very smooth and forms stiff peaks when the mixer is lifted. 2. If using heavy cream (animal cream), because it is not as easy to shape as non-dairy cream and melts easily, it is best to refrigerate the whipped cream for 2 hours if possible. If time is short, refrigeration can be skipped. 3. When slicing the mango, do not cut the slices too thin, or they may break while covering the cake and affect the appearance. 4. If you don't have a melon baller at home, you can use a regular metal spoon or a measuring spoon of a standard size to scoop; it works very well too.