Preheat the oven to 150°c. Prepare cake molds spread butter or place baking paper on the mold for later use.

After the butter is melted, add milk and mix well.

Separate the yolks and whites of the eggs, and put the yolks in a bowl of butter. Put the egg whites into a large bowl that is free of oil and water.

Stir the egg yolks evenly.

Add sifted plain flour, corn flour and milk powder to the egg yolk bowl, and mix until there is no dry powder.

Add a few drops of lemon juice or white vinegar to the egg whites.

Use a whisk at high speed until the egg whites appear coarsely foamed, add 1/3 fine sugar, and continue to beat at high speed.

After the bubbles become thinner, add 1/3 fine sugar, and then continue to beat at high speed.

After the bubbles are finer, add the remaining fine sugar, and continue to beat until hard foaming.

Scoop 1/3 of the meringue into the egg yolk batter and mix well.

Pour the mixed egg yolk batter into the meringue in batches and mix evenly.

Pour evenly mixed batter into the mold, tap it a few times to knock out the coarse air bubbles.

Put it in the preheated oven. Bake at 150°c for 60 minutes.

After baking, remove the mold and let cool, and then use a 6-inch mold to measure the part to cut off.

Gently stuff the cake into the bottom of the mold.

After peeling the mango, keep the most flesh part first, and then we will use it to make roses.

Cut the remaining part into the blender, add water to make a smoothie.

Filter it to make it smoother.

First mix the sugar, Konnyaku jelly powder and agar-agar powder in a dry pan.

Add water and stir evenly to ensure that there are no lumps before turning on the heat. Stirring over medium heat.

Turn off the heat after boiling, pour in the mango smoothie and mix well.

Filter again into the mold.

After pouring, scoop out the small bubbles floating on the surface.

When you are satisfied with the surface, you can put it into a container or wrap it with clingfilm, and put it in the refrigerator for at least 1 hour or until it solidifies.

Cut the mango flesh we just reserved into slices about 3mm thick.

Start with small slices of mango, starting from the center, and then one by one around each other to form a flower shape.

Finally, use a small piece rolled into a flower core and stuff it into the center gap, thus completing a mango rose.

First mix the sugar, Konnyaku jelly powder and agar-agar powder in a dry pan.

Add water and stir evenly to ensure that there are no lumps before turning on the fire. Stirring over medium heat.

Turn off the heat after boiling, and slowly filter the spoonful into the mold. Try to pour gently and close to the rose to avoid creating more bubbles.

Bubbles can be scoop up or use a fire gun to defoam.

Leave it for about 5 minutes to 10 minutes, there will be bubbles occasionally pop up, then pick it up or puncture it with a needle.

Wait for the jelly to cool down before putting it into the container. If you use clingfilm, let it cool and wrap it up after the surface has solidified, and put it in the refrigerator for at least 1 hour or until it solidifies.

Use a plastic knife to cut along the edge, and then use a taller cup to push up the bottom of the movable mold. Then cut into the size you like and enjoy!