망고 그득 망고생크림케이크 / 조각케이크 컷팅법까지 배워보아요

Hello :) Mangoes are starting to appear here and there. I couldn't wait, so I ripened some mangoes right away and made a mango cake. Actually, since this recipe allows for a variety of variations just by changing the fruit, try adapting it into a fruit cake! I also filmed how to cut it into slices, so While a whole cake is nice, try making it into slices too! Haha. I think the slices look even prettier when put together..? Mango Fresh Cream Cake Genoise (Tall Round Pan No. 1) Eggs 120g Egg Yolks 15g Sugar 110g Honey 5g Butter 22g Milk 45g Cake Flour 100g Bake in a preheated oven at 160°C for 25-30 minutes Chantilly Cream (Includes both insert and outer icing) Fresh Cream 400g Mascarpone Cheese 80g Sugar 45g Use 3 large mangoes (including decorative mangoes) The cake can be enjoyed more moist and soft if aged for one day. However, since decorative mangoes turn brown after one day, please place them on the cake just before gifting. The genoise can be stored frozen; please thaw in the refrigerator before use. Use pre-cut cake strips, 10cm high. Used The muffin cup size is 45mm. For whole cake sales, please chill the insert icing in the refrigerator for at least half a day to set. On the day of sale, apply the outer icing and decoration to ensure the cake does not collapse and looks neat. For slice sales, apply the outer icing at once and let it rest in the refrigerator. It may collapse slightly into a jar shape, but this is not noticeable if you wrap it with a ribbon. #HomeBaking #Dessert #MangoCake