What kind of cream is in the pancake layer cake? The cream used now is a little thin, it seems that the cream is wrong

Just use light cream

Thousand-layer pancake cake

Ingredients

80g cake flour

250g milk

One egg

15g butter

35g sugar

250g whipping cream

Appropriate amount of mango pulp

Tips

The pancake skin must be cooled completely before applying cream. It is recommended not to pile it too high to avoid collapse.

Method

Sift the cake flour and mix well with sugar and a small amount of salt. Melt butter over water.

Crack the eggs, pour into the flour, then pour in the melted butter and stir evenly.

Add milk little by little, stir the batter until there are no lumps, and let it sit for 30 minutes.

Heat the pan and turn off the heat. Use a fork to rub a piece of butter around the pan.

Poon a ladle of batter vertically, spread it thinly, and turn on the heat. Fry over low heat until bubbles appear on the surface.

Take out the egg cake and cover it with a piece of tin foil to prevent it from drying out. In the same way, spread the remaining batter into cakes and cover each sheet with tin foil.

After all the noodles are fried, wait for them to cool down. If you are impatient, you can put them in the refrigerator to cool down quickly.

Cut the mango into small dices, beat the light cream and sugar until it is creamy.

Take out one piece of cooled egg cake and spread it with cream, then sprinkle with diced mango, and then cover it with another piece.

Stack them layer by layer until you are done.

How many mango flowers can be decorated on the top of the pancake.