Meringue material A: 20g, high-gluten flour 70g, low-gluten flour 70g, ice water 95g, meringue material B: 150g, high-gluten flour 55g, angel cake 375g, walnut 150g, raisin 100g, and fine sugar 6550.

working methods

1. First, mix ghee and high-gluten flour evenly in pastry material B.

2. Make pastry dough according to the quantity of pastry materials. Please refer to the recipe of this website-French wrapping (pastry).

3. Make the pastry dough that has been completed in the second step into a rectangular pastry dough with a length of 65 cm and a width of 43 cm with a stick, and bake it in an oven at 180℃ until the pastry is golden yellow, and then turn it over and bake it until it is crisp.

4. Stir the egg white, fine sugar and tartar powder in the angel cake material until they are hard and bubbly.

5. Add corn flour, raisins and walnuts, mix well, pour into a baking tray, and bake in the oven at 180℃ for about 25 minutes, which is the angel cake.

6. Take the cake baked in method 3, cut it into three pieces with a knife, the length is 43 cm and the width is 2 1 cm, and then cut the angel cake in method 5 into two pieces.

7. Finally, smear a piece of cake with decorative cream, cover it with an angel cake, and repeat the above actions until all the cakes and angel cakes are used up.