Mango Lychee cake

1. Preparing a sponge cake:

- turn on the oven to heat up to 160 degrees Celsius,

- sift the flour together with baking powder into a large container, mix,

- put the egg yolks and half the sugar in a separate container, whisk until the sugar dissolves, then add vegetable oil and water, whisk again,

- combine the flour mixture with the yolk mixture, mix well,

- transfer the egg whites to a separate container, start whipping them at low speed, gradually increasing the speed to medium. Increase the speed to the maximum and at the same time add the remaining sugar. Whisk the whites until they become stiff, but still remain moist. They should resemble whipped cream, and if you tip over the bowl, they should not fall out,

- combine the dough with the protein mass, gently mix with careful movements, until smooth,

- grease a 22 cm diameter mold with oil, put the dough into it and send it to the oven for 25-30 minutes. We check the readiness with a wooden skewer: if we pierce the biscuit in the center and the skewer remains dry, this means that the biscuit is ready,

- we wait for the biscuit to cool completely on the grill.

2. Now we are preparing mousse:

- cream should be well whipped, add powdered sugar to them and mix with a mixer. Powdered sugar can not be added if the mango is sweet enough,

- fill gelatin with water for 5 minutes, then heat it in a water bath until completely dissolved. After the gelatin is left to cool to room temperature,

- mix gelatin with mango and lychee puree, add whipped cream to the mixture, achieve uniformity.

3. We assemble the cake:

- cut the sponge cake into two cakes, align them also with a knife - cut off the excess,

- place the bottom cake in the serving ring, spread half of the mango and lychee mousse on it, try to do it evenly,

- put it on top the second cake and spread the remaining mousse on top,

- we try to get the mousse on the side of the cake,

- we put the cake in the refrigerator for 4 hours so that the mousse freezes.

4. Decorating the cake:

- soak gelatin with water for 5 minutes,

- heat in a water bath until the gelatin is completely dissolved, then cool,

- combine the cooled gelatin with mango puree, spread the mixture over the surface of the cake,

- decorate the top of the cake with mango cubes,

- we put the cake in the refrigerator for 2 hours.

The cake is ready!