Ingredients

Mango Chiffon Cake Baking sheet of 32cm x 27cm 4 egg yolks Vegetable oil 40g Mango puree 80g Milk 25g Cake flour 80g 4 egg whites Sugar 80g 150°C (302°F) for 30 minutes

Mango jelly Mango puree 160g Sugar 60g Water 120g Gelatin 10g

Mango mousse White chocolate 120g Liquid cream (38%) 80g Gelatin 12.5g Mango puree 150g Liquid cream (38%) 280g

Assembly and decoration Mold of 25cm x 15cm x5cm Neutral glaze

配料

芒果戚風蛋糕 32cm x 27cm的烤盤 4個蛋黃 植物油40g 芒果果泥80g 牛奶25g 低筋麵粉80g 4個蛋清 糖80g 150℃(302℉)烤30分鐘

芒果果凍 芒果果泥 160g 糖60g 水120g 吉利丁10g

芒果慕斯 白巧克力120g 液體奶油(38%)80g 吉利丁12.5g 芒果果泥150g 液體奶油(38%)280g

組裝和裝飾 25cm x 15cm x5cm的模具 中性鏡面果膠