Eggs
5 pieces
2. Add 30g of white sugar to 2 egg yolks and stir evenly. 3. Add milk to the egg yolks and mix well. 4. Add corn oil to the egg yolks and mix well. 5. Sift low-gluten flour into the egg yolks and fold until evenly combined. 6. Beat the egg whites until coarse bubbles form, add 20g of sugar, continue beating until fine foam forms, add another 20g of sugar, beat until soft peaks form, add the remaining 20g of sugar, and finally beat until stiff peaks form. Preheat the oven to 150 degrees Celsius. 7. Add one-third of the meringue to the egg yolk batter. 8. Use a spatula to fold the meringue and batter together from bottom to top until evenly combined. 9. Pour the mixed batter into the remaining meringue and fold until evenly combined. 10. Pour the batter into a cake mold, tap out air bubbles, and bake in the preheated oven at 150 degrees Celsius for 55 minutes.
11. Invert the baked cake onto a wire rack to cool and release from the mold.
12. Slice the baked cake into three layers. 13. Whip the whipping cream with 40 grams of sugar, then spread a layer of cream on one cake slice. 14. Place the second cake slice atop the cream, and spread another layer of cream. 15. Top with the final cake slice, and evenly spread cream over the sides and top of the cake. 16. Use a triangular scraper to create patterns around and on top of the cake. 17. Adhere almond slices onto the base of the cake. 18. Pipe decorations on the surface with cream, and garnish with irregularly cut mango chunks. 19. Decorate with cherry jam.
