Corn Oil
35g
Ingredients:
– Heavy cream: 400-450g – Mango: 1-2 pieces – Gelatin sheets: 3-5g Instructions: 1. Emulsify 35g corn oil with 45g warm water or warm milk, then mix well. 2. Add 56g low-gluten flour to the liquefied corn oil mixture and stir until combined. 3. Separate 3 eggs into egg whites and yolks. Add the yolks to the flour batter and mix evenly. 4. Whip the egg whites with 40g fine sugar until stiff peaks form, then fold into the yolk batter. 5. Pour the batter into a 6-inch (15cm) mold. Bake in a preheated oven at 140°C for 10 minutes, then reduce to 125°C and bake for 30 minutes. 6. Once baked, invert the cake to cool, then slice into 3 layers for later use.Whip 400-450g of whipping cream with 30g of fine granulated sugar. In hot weather, whip the cream to a stiffer consistency.
Then, assemble the cake in the standard layering pattern: one layer of cake, a layer of whipped cream, an appropriate amount of mango flesh, another layer of cake… Repeat to complete a three-layer cake. After coating the surface with cream, refrigerate for 4 hours to set. Mix approximately 100g of mango pulp with 3g of gelatin sheets that have been softened in cold water and liquefied by heating in a microwave for 30 seconds. If using pure mango puree, adjust the gelatin to 4-5g if the puree was diluted with water. Evenly spread the cooled mango puree over the cake and smooth it appropriately. Refrigerate for half an hour to set, though this step can be skipped if the weather is not very hot. Decorate the set mango mirror glaze surface with diced mango flesh. Casually garnish with some green leaves. I used some mint leaves I had on hand since I ran out. Adding a cookie as a garnish also works quite well. This results in a clean and simple mango cake. Tired of other styles, this method is quite appealing.
