Mango Bravo(No bake)

Mango Bravo(No bake) CHECK OUT MY OTHER VIDEOS How to make Chocolate Butternut Cake Check here:    • How to make Chocolate Butternut Cake | Cho...   Milo Ice Cream | How to make home made ice cream Check here:    • Milo Ice Cream | How to make home made ice...   Mango Graham Ice cream Roll and Oreo Ice cream roll Check here:    • Mango Graham Ice cream Roll and Oreo Ice c...   How to make Mango Tapioca | Creamy Mango Tapioca Check here:    • How to make Mango Tapioca | Creamy Mango T...   How to make Tapioca Pearls | Boba pearls Check here:    • How to make Tapioca Pearls | Boba pearls |...   If you like Tech and DIY reviews subscribe to this channel Your Tech DIY Subscribe here:    / @yourtechdiy   Chiffon cake: 1 cup all purpose flour, sifted 1/2 cup white sugar 1 tsp baking powder 1/2 tsp salt 4 egg yolks(large) 1/4 cup vegetable oil 1/4 cup evaporated milk 1 tbsp vanilla essence Meringue: 4 egg whites(large) 1 tsp white vinegar 1/2 cup white sugar 2 cups sweets mangoes(for toppings) Procedure: 1) Combine all purpose flour, white sugar, baking powder and salt 2) In a separate bowl combine egg yolks, vegetable oil, evaporated milk and vanilla essence 3) Combine wet and dry ingredients. Mix it well 4) Meringue: Beat egg whites until foamy 5) Add white vinegar and beat until soft peaks form 6) Gradually add white sugar and beat until stiff peaks form 7) Gently fold the meringue into the batter. * 3 additions 8) Pour batter into the pans. llanera size: small 9) Steam for 20-30min. over low heat 10)Remove cake from the pan. Peel the parchment paper off and cool completely 11)Cut the cake Meringue biscuit: 3 egg whites 1/2 tsp white vinegar 1/2 cup white sugar 1/2 cup cashew nuts, crushed 1/4 cup all purpose flour, sifted Procedure: 1) Combine cashew nuts and all purpose flour. Set aside 2) Beat meringue until foamy 3) Add white vinegar and beat until soft peaks form 4) Gradually add white sugar and beat until stiff peaks form 5) Fold cashew nuts-flour mixture a tablespoon at a time 6) Put meringue mixture into the pastry bag 7) Pipe the meringue onto the parchment paper with pattern 8) Smooth out the top 9) Preheat improvised oven for 5-10min.over high heat 10)Cook for 30-45min. over low heat. Cool completely Chocolate syrup(Ganache) 410ml evaporated milk 1/3 cup cornstarch 1 cup white sugar 1/2 cup cocoa powder, unsweetened(sifted) 1 tbsp vanilla essence 1/4 cup butter/margarine Procedure: 1) Combine evaporated milk, cornstarch, white sugar and cocoa powder. Mix it well 2) Turn the heat on and cook over low heat until thickened. Stir constantly 3) Add vanilla essence and margarine. Mix it well 4) Turn the heat off and cool completely Whipped cream: 2 tbsp gelatine, clear and unflavored 1/4 cup hot water 740ml all purpose cream, chilled 2 cups powdered sugar(more or less) Procedure: 1) Dissolve gelatine into the hot water. Set aside 2) Whip cream on high speed until doubled in size 3) Add powdered sugar and mix it well 4) Gradually add dissolved gelatine and mix it well 5) Choco-whipped cream: Combine 1/2 cup whipped cream and 1/4 cup chocolate syrup Assemble: 1) Place the 1st layer of cake onto to a container 2) Spread chocolate whipped cream 3) Place a meringue biscuit on top 4) Spread plain whipped cream on the meringue biscuit 5) Place the top part of the cake 6) Apply crumb coat 7) Frost the cake 8) Add diced sweet mangoes on top and drizzle chocolate syrup Visit our website http://kusinachef.blogspot.com/ Like our FB page   / kusinachef   Subcribe on our youtube channel    / kusinachef   Follow us on instagram   / kusinachef   Follow us on twitter   / kusinachef1