Ingredients: 250 ml of milk, 250 ml of whipped cream, 80 g of low-gluten flour, two eggs, 25 g of frosting, 25 g of fine sugar, butter 10 g, appropriate amount of strawberries and mango.

1, prepare raw materials.

2. Beat the eggs and mix well. Add the icing and milk and mix well.

3. Sieve the low-gluten flour and add the melted butter. In this step, it is best to sift the low-gluten flour, add the egg liquid and mix well, then add the frosting and butter, and then add the milk in stages, so it is easier to mix well, but it is better to sieve later, so this step is not completely done in order of priority.

4. Sieve the batter.

5. Wipe it slightly with butter in a non-stick pan, then pour in a proper amount of batter and spread it evenly. Fry it on low heat, without turning it over. When cooked, pour it out and let it cool. Fry as thin as possible and fry all the batter several times.

6. Carve the cake crust into a circle with a round mold. I cut it with the lid of the egg cooker directly. If there is no suitable mold, you can also use a big bowl to buckle it, and then use a knife to cut off the excess. It is best to use a round Mu Si cake mold to carve it into the same size as the cake mold. It is very easy to operate when you put it in the cake mold when you make a sandwich. It is flat and beautiful to do.

7, add fine sugar to the cream, send, send cream when you see lines, you must slow down, because a little too much will become yogurt-like.

8. Add cream and fruit to a layer of cake crust, and put them in order.

9, finished, put it in the refrigerator for two hours to finalize the design, and it tastes better after refrigeration.

10, very delicious.