Preparation materials: 156g of cake flour, 300g of cream cheese, 80g of granulated sugar, 200g of cream, 10g of fish glue powder, 300g of mango puree, a little mango fruit flavor powder, 100ml of water, 25ml of vegetable oil, an egg.

1, 156g of baking cake flour, add 100ml of water, 25ml of vegetable oil, an egg, beat together.

2. Beat for 30 seconds on slow speed, and 2 minutes on medium speed.

3. Preheat the oven to 325F, put the cake solution on a baking sheet and flatten it out, then tap it 2 times to shake out the air bubbles.

4: Cool the cake, press it into a mold and set aside.

5: Put it into a mousse mold and use it as the base of the cake.

6: Blend into mango puree and set aside.

7: Add 50g of sugar to the mango puree.

8, take a baking tray, put a few paper cups, put a small portion of mango puree inside, and then put it into the freezer to make mango runners.

And then take a small portion of it, put it into a laminating bag and set aside to decorate the surface.

9, 300G of mango puree and 200G of cream, weigh and set aside.

10, 10g of fish glue powder + a small amount of warm water and then hot water melting standby, mango puree plus mango fruit flavor powder mix well, then add a good mix of fish glue powder.

11, cream cheese in a basin and beat until smooth.

12, cream cheese with mango stir together.

13: Beat the cream until slightly frothy.

14: Stir together mango cheese paste and cream.

15: Take out the frozen mango core and set aside.

16: Place on top of the cake base.

17: Finally, pour the mixture into the cake mold and shake out the air.

18, you can add a layer of mango gelatin if you like, and put it in the refrigerator for 6 hours.

19. Remove the cake from the oven and place a hot towel over it for 10 seconds to remove the mold.