Eggs
3 pieces
Fresh Cream: 550g
Large Mango: 1 piece Green Grapes: 250g Gelatin Sheets: 4g Mix 45g warm water and 35g corn oil until emulsified. Combine 56g low-gluten flour with the emulsified corn oil mixture. Separate 3 eggs into whites and yolks, then mix the yolks into the batter.Whip egg whites with 40g of fine sugar until soft peaks form, then gently fold into the yolk batter.
Pour the batter into a 6-inch mold and bake in a preheated oven at 140°C for 10 minutes, then reduce to 125°C for 30 minutes. Once baked, invert the cake to cool completely, then slice it into three layers. Peel one large mango and use a melon baller to scoop out approximately 10 round balls. Select green grapes similar in size to the mango balls, cut them to the same height, and peel them for later use. Blend 100g of mango in a mixer to create mango puree, then mix it with 4g of gelatin sheets that have been softened and heated in a microwave for 40 seconds. Pour the mango puree into a spiral mold (ensure the bottom is supported by a flat, hard object, such as a small cutting board, to prevent shifting). Gently tap to remove air bubbles, then freeze in the refrigerator for 2 hours. Whip 550g of heavy cream with 40g of fine sugar. Submerge a deep, long-oval stainless steel or iron spoon in a cup of boiling water. Dry the heated spoon surface with a kitchen towel, then use it to scoop out three oval-shaped portions of whipped cream from the cream container.Place the rugby-shaped cream into a box lined with baking paper and freeze in the refrigerator for 2 hours to set. This is my first time trying this method, with moderate success. Those who wish to learn are advised to search online for tutorials by skilled bakers.
Assemble in the order of cake, cream, and mango. The filling for the second layer is peeled green grapes. After applying the outer layer of cream, refrigerate for 4 hours to set. To avoid a plain surface, I used a spatula to create wave patterns on the surface, though this step is optional. Place the unmolded mango jelly on top of the cake. Decorate the surface with cream jelly, mango balls, and peeled green grapes to complete. If executed well, this design is simple yet sophisticated. My first attempt was barely acceptable, so continued effort is needed.
