Mango chestnut cream cake
By VicentaLakin
The light mango and the light chestnuts are perfect! This isn't working very well... the sculptor is not a very good cream... but it's delicious! Let's show you the strawberry cake I made earlier. I'm more satisfied. Hey
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Mango chestnut cream cake
1
Put sugar powder, plus 30 grams of chestnut sauce in the eggs, and have a slow break。
2
Send to insert toothpicks, as shown。
3
Sifting low powder, tumble。
4
Add salad oil, mix。
5
Inverted in moulds, pre-heat oven 155 degrees, mid-floor 55 minutes。
6
When the cake is baked, it's turned to the cold and cut in three。
7
Skin the mango, slice the thin, spare。
8
Cream with 20 grams of chestnut sauce, hit the road, won't disappear。
9
Take a cake mat and put on a chestnut cream。
10
A layer of mango。
11
I'll put on a chestnut cream。
12
Cover the second piece of cake and repeat steps 9-11 twice。
13
After three layers, the cake is covered with chestnut butter。
14
Squeezing cream is a little harder than cream on the cake。
15
Squeeze the flowers, finished