Mango Chiffon Mousse Cake Mousse et Gteau mousseline la mangue

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 Mango puree 150g Liquid cream (38%) 280g Assembly and decoration Mold of 25cm x 15cm x5cm Neutral glaze 配料 芒果戚风蛋糕 32cm x 27cm的烤盘 4个蛋黄 植物油40g 芒果果泥80g 牛奶25g 低筋面粉80g 4个蛋清 糖80g 150℃(302℉)烤30分钟 芒果果冻 芒果果泥 160g 糖60g 水120g 吉利丁10g