1.

Preparation materials, the main material is cake crust material, and the auxiliary material is stuffing material.

2.

Add eggs to normal-temperature milk and normal-temperature whipped cream, and stir the fine salt and sugar until the sugar melts, so there is no need to send them away.

3.

Add melted butter and condensed milk.

4.

Add the sieved low powder

5.

All materials are stirred evenly.

6.

Here comes the key step: all the materials in the basin are filtered at least five times to make the batter more delicate, without particles and bubbles.

7.

The filtered batter is very delicate.

8.

Prepare a jinao and preheat it with a small fire. The size of the crust can refer to the bottom of the six-inch anode mold.

9.

The batter will precipitate, stir it with a spoon, pour a spoon of batter into the pot, and the surface of the pot does not need to be oiled. Pick up the spoon and turn it evenly on the back. When the crust bubbles one by one, it will be cooked, without turning it over. Gently lift it aside with your hands, and it will be detached immediately.

10.

Pad the oven rack with oiled paper, and let the crust cool for later use.

1 1.

Each crust needs to be isolated with oil paper to prevent adhesion, and put it in the refrigerator for more than two hours.

12.

Wash and dice mangoes, and try to be the same size.

13.

Beat 350g whipped cream, with 20 g sugar and 10 g condensed milk in it. You can beat it harder and spread it with a layer of cake crust and cream.

14.

The third layer is to spread cream first, then squeeze a peripheral edge with framed bagged cream, and spread mango in the middle. Then apply cream to smooth it. Wipe it from all sides to the middle, so as to keep the cream even and not bulge in the middle.

15.

According to the placement of two layers of cream and one layer of mango, the layers are heightened, which is relatively flat, right?

16.

* * * I used 13 layers of skin, so I put more mango if I like, and look at how smooth my cake skin is, haha, beautiful.

17.

I added a cake crust and made a banji.

18.

Cream fruit cup