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Cake base (蛋糕底):
150g digestive biscuits (马里饼)
60g melted butter (溶解牛油)
Cream cheese filling (芝士馅):
250g cream cheese (奶油芝士)
40g caster sugar (细砂糖)
200g mango puree (芒果泥)
100g mango, diced (芒果,切丁)
1 tbsp + 1tsp gelatine powder (鱼胶粉)
60ml water (水)
200ml dairy whipping cream(动物性鲜奶油)
Topping(装饰):
2 mango cut into slices
20g instant jelly powder (即溶啫哩粉)
90g caster sugar (细砂糖)
450ml water (水)
8” baking tin
8寸烤模