How to Make Mango Layer Cake

1.

Pour milk into a container; mix low-flour powder, cornstarch and powdered sugar; sift the powder into the milk

2.

Whisk with a hand whisk; put three whole eggs and one egg yolk into a bowl; stick the hand whisk against the wall of the bowl to break the eggs

3.

Pour the milk batter slowly into the egg mixture in step 4; stir well while pouring until it is all in.

Pour the milk batter from step 4 into the egg mixture slowly, stirring well while pouring; until it is all in

4.

Sieve the flour at the bottom of the sieve and gently scrape it into the batter with a spatula; to get an even and fine batter

5.

Dice the butter; melt it over hot water

6.

Take a little bit of sifted batter and pour it into the butter.

Take a little sifted batter, pour it into the butter; mix well; then pour the emulsified butter batter into the remaining milk batter; mix well; let it stand for half an hour

7.

Take a non-stick pan; heat it over low heat for a few moments, then take the right amount of batter and scoop it into the pan; hold the pan up with your hand and shake the batter to spread it out; fry the batter over low heat until it takes shape, then take it off; make all the crusts in turn; wrap it up and refrigerate it for half an hour

This is a good way to make a good crust, but you don't need to worry about the batter, because the batter will be too heavy.

8.

Peel and core the mango and cut into cubes; pour the light cream into a clean bowl, add sugar and whip at low speed then high speed

9.

Take out the refrigerated pie crusts, and tear them apart one by one; put a pie crust in the bottom of an 8-inch round mold, with its reverse side facing up; spread a little of the whipped cream on it

10.

Cover with a pie crust and put a piece of pie crust on the bottom of the mold, with its reverse side facing up.

Cover with a pie crust, flatten the surface to distribute the cream evenly; repeat steps 25-26 twice; place the cream in a piping bag, cut the opening, and squeeze the cream into the bag by drawing a circle

11.

Place the mango pulp evenly; squeeze the cream, smooth it out, and cover with a pie crust

12.

Repeat steps 24-27. Place one layer on top of the other until all the crusts are full; place in the refrigerator for half an hour to set; place a tray in the bottom of the mold, invert the lasagna, and remove from the mold