Mango Pomelo Sago Cake | A must-make for spring outings! A simple and delicious treat for your friends. I absolutely love mango pomelo sago, whether you're drinking it or eating it! My friends even said it was "so delicious it brought tears to my eyes!"
Materials
Steps to make mango pomelo sago cake
First, make the cake base. Mix 45 grams of milk and 40 grams of corn oil and stir until fully emulsified.
Add 8 grams of pandan powder, mix well, then add 40 grams of low-gluten flour.
4 eggs, separate the egg whites
Whisk egg whites with lemon juice and 40 grams of sugar until stiff peaks form.
Forming a flexible hook state
Mix a portion of the meringue with the egg yolk mixture.
Fold the meringue back in until well combined.
Pour into a 28×28 cm baking pan and bake at 150°C for 30 minutes.
To make mango sauce, blend 150g of mango into a puree using a food processor.
Add 15 grams of sugar and the juice of 1/4 lemon.
Simmer over low heat until thickened, then refrigerate until ready to use.
Mango Pomelo Sago Cream: Whip together 400g cream, 100g mango sauce, 50g mascarpone, and 20g sugar.
It should be smooth enough to spread on the surface.
A layer of dough, a cup of cream, and then a thin layer of jam.
Add mango chunks, grapefruit segments, and sago pearls, then spread with cream. Repeat for the second layer.
Apply a smooth coating, pat out patterns, and then decorate.
Decorate according to your preference.
The filling is plentiful, and the cross-section looks incredibly tempting.
