Eggs: 3
Corn Oil: 35g
Gelatin Sheets
18g Large Mango 1 piece Green Grapes Approximately 250g Whipping Cream Approximately 400g Mix 45g of warm water and 35g of corn oil until emulsified and well combined. Combine 56g of low-gluten flour with the emulsified corn oil mixture. Separate 3 eggs into egg whites and yolks. Mix the egg yolks into the batter.Whip egg whites with 40g of fine granulated sugar until soft peaks form, then fold into the egg 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, then slice it into three layers. Soften 10g of gelatin sheets in 10g of water, microwave for 20 seconds to dissolve, then mix with 150g of mango puree. Pour the mango mixture into a 13cm bottom-sealed mousse ring and refrigerate for 1 hour. Peel and finely chop 150g of green grapes. Soften 5g of gelatin sheets in 10g of water, microwave for 20 seconds to dissolve, then mix with the chopped green grapes. Pour the grape mixture into the bottom-sealed 13cm mousse ring and refrigerate for 1 hour. Whip 400g of heavy cream with 30g of fine granulated sugar. Assemble the cake by layering cake, cream, and mango mousse (note: the recipe uses 10g of gelatin for the mango mousse layer for better firmness, as 5g may result in a softer texture).Place a thin layer of mango slices on the mango jelly.
Then, apply a layer of cream, place the cake layer, apply more cream, and set green grape jelly on top of the cream. Arrange a layer of peeled green grape flesh on the green grape jelly. Smooth the surface and refrigerate for 4 hours to set. Soften 3 grams of gelatin sheets in 10 grams of water, then microwave for 20 seconds to dissolve. Mix thoroughly with 55 grams of mango puree. Spread the mango layer on the cake surface and refrigerate for 10 minutes to set. Decorate the surface with mango balls and peeled green grapes. The edges can be accented with leftover mango puree to add color and conceal any surface imperfections. The overall presentation is visually appealing and delicious. The only initial issue was the slightly soft texture of the mango jelly layer due to gelatin, which was corrected, resulting in a flawless dessert.
