The sweetest and most delicious fruit in summer is mango! Following the wave of gourmet food in the mango season, the most popular "raw milk roll" can also be made at home. The rich and not overly sweet cream filling complements the full mango pulp. No matter how much you eat, you will never get tired of it!
[Cake body practice]
1. Mix mango and yogurt and make a puree, take 150g for later use. Separate the egg yolk from the white, and put the white in the refrigerator for later use. Sieve low-gluten flour, add egg yolks one by one and mix well.
2. Mix the vegetable oil and mango yogurt well first, and heat on low heat for 20-25 seconds, then add the lukewarm mango yogurt into the dough in step 1 and mix well quickly.
3. Add white sugar and a little lemon juice to the ice egg whites and beat until soft and foamy, making meringue.
4. Add the meringue to the egg yolk paste in portions, and stir gently to avoid defoaming. The oven can be preheated at 170 degrees.
5. Cover the baking tray with baking paper, pour the well-mixed cake batter, scrape and tap lightly to remove air bubbles. Then bake in the preheated oven for 22-25 minutes.
【Stuffing method】
1. Beat the fresh cream with granulated sugar until hardened, and put it in the refrigerator for later use. Cut the mango into strips for later use.
2. Take out the baked cake, turn it over, spread a layer of fresh cream, then put mango in the middle of the bottom layer, and spread some fresh cream on top of the mango.
