20 ml vegetable oil, 30 ml yogurt, 0.5 g salt, 10 g powdered sugar, 10 ml rum, 20 g low-gluten flour, 15 g cornstarch, 1 g baking powder, 40 g egg yolk, 1 g vanilla extract, 70 g protein, 30 g powder. sugar, 1 ml white vinegar.

2 bananas, 1 mango, 5 lychees, 10 cherries, 2 raisins, 3 grams of gelatin powder, 25 grams of sugar.

Use an egg separator to separate egg whites and egg yolks and place them in two steel bowls.

Pour 10 grams of powdered sugar into egg whites and beat whites with a mixer.

Beat egg whites until they are almost stiff.

Then add yogurt, salad oil, powdered sugar, vanilla extract, rum, salt, baking powder, etc. to yolk and beat evenly.

Use a flour sieve to sift flour and cornstarch into beaten egg yolk and mix well, then add beaten egg white to egg yolk batter in two batches.

Using an oil brush, brush pan with vegetable oil.

Pour cake batter into mold.

Then place mold on baking sheet.

Pour a small amount of water into a baking sheet, and then place baking sheet in preheated oven.

Bake at 160 degrees for 30 minutes.

The filling can be made while baking by peeling mango and removing core.

Place pulp in a food processor.

In a food processor, process mango pulp on high speed.

Pour it into a saucepan with milk until it is fine and without particles, add 3 grams of fish gelatin powder to mango pulp, bring to a boil and mix well.

Pour prepared mango puree over cake in skillet.

After cooling, refrigerate for half an hour and pour into molds.

On chilled mousse cake base, place fruit soaked in isinglass liquid, and place two scoops of ice cream on top of fruit.

Using a piping bag, squeeze out chocolate sauce for garnish, then drizzle some strawberry jam over ice cream, and finally use a piece of mango peel to make a sail and stick it on top. Banana mousse boat ready to serve..