Mango Oreo Cake
Qifeng: | Eggs 8 |
Corn oil 100 grams | Pure milk 110ml |
Vanilla extract 2 drops | Low gluten flour 110 grams |
Cornstarch 10 grams | Lemon juice Appropriate amount |
Fine sugar 70 grams | 6-inch live bottom cake mold 2 |
Decoration: | Oreo cookie crumbs Appropriate amount |
Big Mango 1 | Mascarpone 60 grams |
White sugar
|
Light cream 250g |
Decorated Cookies Appropriate amount | Bear Candle 1 |
Step 1
Separate egg yolks and egg whites, and freeze the egg whites. Stir corn oil and milk to emulsify.Step 2
Sift the flour and cornstarch and stir until there is no dry powder.Step 3
Add egg yolk and mix well. Beat the egg whites with lemon juice and sugar until stiff peaks form.Step 4
Take half of the egg whites and egg yolk paste and mix evenly, then pour in the other half and mix evenly.Step 5
Pour into the mold, put into the preheated oven and heat to 145 degrees, lower the heat to 150 degrees for 40 minutes, turn to 140 degrees for 30 minutes, turn to 130 degrees for 30 minutes (including 10 minutes of fan, cover with tin foil in the middle).Step 6
Soften mascarpone at room temperature, add sugar and mix well.Step 7
Add whipped cream.Step 8
Divide the chiffon embryo into two, place one piece of chiffon embryo, add cream, add crumbled Oreo cookies, cover with a layer of chiffon embryo, top with cream, add diced mango, top with cream, cover with a layer Spread the chiffon embryo with cream and put on decorative biscuits. Decorate the outside with mango strips and put a border on it. Mango Oreo Cake RecipeThis recipe is divided into two 6-inch round molds, and there is too much batter. I don’t know how to wipe my face!