1. Hammer the digestive cake for later use, heat the butter to melt, and peel and cut the mango for later use.

2. Pour the digested cake into the melted butter, stir it evenly, put it into the cake model, flatten it, put it in the refrigerator, add mango, leave half of the meat and the other half in the blender, and stir it into a velvet shape (if you want to taste better, you can add 50ML of cream and stir it together).

3. Chop the cream cheese, heat it in water, pour in sugar and stir well, then pour in 150ML cream and stir well with electric egg beater, then add chopped mango and mango granules in turn and stir well (be sure to stir well before adding the next material).

4. Soak the gelatin tablets in cold water until they are soft, then pour out the cold water, add 3 teaspoons of hot water, heat and dissolve them in water, and then pour them into the beaten mango cheese and stir well.

5. Take out the refrigerated cake model, slowly pour in mango cheese paste, gently shake the model to make the surface smooth, and then put it in the refrigerator for more than 6 hours or overnight.

6. Take out the molded cake, cover it with a hair dryer (or a hot towel for a while), blow it along the hot air of the cake model for about 10 second, and then demould it.

7. Apply mirror glue to the surface for a little decoration.

Note: some recipes need to add raw eggs, but my stomach is not very good, so I didn't add them. If you can accept raw eggs, you can add them when you melt the cheese.

skill

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1. The most important step in making a cake is to mix whipped cream with mango cheese sauce. They need to reach similar consistency, so that they can be perfectly mixed together, otherwise the mixed batter may be too thin or too small. Add the mango cheese paste into the fish meal solution, and put it in the refrigerator for a period of time until it reaches the consistency similar to that of whipped cream, and then proceed to the next step.

2. Making mango cheese paste with food processor is not only convenient and fast, but also has enough consistency without refrigeration because it does not need to heat cream cheese first. Instead of using a food processor, because cream cheese needs to be softened by heating, the cheese paste will be thinner and need to be refrigerated for a long time to reach the required thickness.

Try to make this cake with ripe mango, it will taste sweeter.

4. Children's shoes that pursue appearance can be decorated with a layer of mango sauce and mirror pectin on the cake.