2 eggs

Sugar A 15g

Sugar B 30g

Scalding oil 20g

Water 20g

Mango (hawksbill) 2 pcs

Cream cheese 120g

Gelseys slices 10g

Light cream 100g

Fine sugar 35g

Mango Cheese Sandwich Cake Directions

Separate the egg yolks from the egg whites, and continue to refrigerate the egg whites Mango Cheese Sandwich Cake Directions Step 1

Whisk the egg yolks with the caster sugar A15g, until the caster sugar is dissolved. Add 20g of water and continue to whisk, then add 20g of salad oil and whisk until emulsified.

Add 1/3 of the meringue to the egg yolk mixture and mix well, then add the egg yolk mixture to the meringue, and mix quickly with a spatula from eight o'clock to two o'clock.

Preheat the oven to 180 degrees Celsius and set the oven to 150 degrees Celsius for 50 minutes

Take the cake out of the oven and invert the cake and set aside

Dice the mango and puree it, soak the custard slices in cold water to soften them

Soak the cream cheese in water, soften it and add the sugar and mix it until there are no grains

Pour the mango puree into the cream cheese, and drain the custard slices in hot water to dissolve them and add them to the mixture. Add in the giardiniera slices and mix well

Add the light cream to the cream cheese until foamy and add in the cheese mixture. Stir well

Cut the chiffon cake into two parts. Spread one portion into the bottom of the mold, add the usual amount of mango cheese, then spread the other portion of the cake and add the remaining mango cheese. Chill in the refrigerator for four hours or more