Materials ?

Crust: 4 eggs

Butter 60g

Milk 500ml (two cartons just right)

Sugar 50g (I've already reduced the sugar, you can add 10-15g if you like it sweeter)

Low-flour 200g

Filling: Sugar 15-20g

Animal Cream 300ml (I poured by hand)

Gelato slices half slice

Mango 1-2 pieces (I bought) )

Gelatine slices ? slice

Mango 1-2 pcs (I bought a big Taiwanese mango with lots of meat)

Mango lasagna cake (8-inch super soft version) Directions ?

Sift the low-flour and mix the sugar and eggs first (don't beat them! Then add the milk, flour mix, and finally add the butter melted over water. The flour particles to get as much as possible no!

Fine Smooth Egg Skin Points: Be sure to sift the mixed batter once! This will remove the fine particles in it. You will certainly feel too thin at the beginning, I also, but in fact, absolutely just right, if too thick will not be able to make a thin egg skin

Pan brush a little bit of butter, non-stick do not brush can also be! Put a spoonful of egg in the center, gently rotate the pan so that the egg rolled into a round, the minimum fire 15 seconds! No need to flip, directly inverted plate to cool. I only have a 10-inch pan, so I have to turn the pan myself to make 8-inch skins, and naturally, I can't make them all the same size, so I suggest you make as many skins as you can in as many pans as you can. I also prepared 3 plates so that the egg skins will cool much faster, and will not stick together at all.

Egg skin is ready to cut the fruit! The lasagna is usually filled with mango, durian and strawberries. My family does not eat durian, durian is better to do directly blender broken with the cream on the line!

Mango, however, should be cut into thin slices or small particles, it has been proved that the slices spread method is definitely more beautiful than the particles and have a taste ha ~ must buy more meat and nucleus of the large mango, I use the large Taiwan mango 1 is enough.

Everything is ready, I put the bottom of the 8-inch cake mold wrapped in a layer of plastic wrap on the laminating plate, laying a layer of egg skin ready. Let's get started with the whipped cream! In the summer, please make sure to turn on the air conditioning, and put a basin of ice water underneath the cream bowl, or else spread more than 10 layers of cream will melt, and I do not add any curdling agent stabilizer. Turn on the high-speed beat until the lines add sugar and melted giardiniera (winter I do not add the summer have to add half a slice to help solidify)

Start a layer of egg skin layer of thin cream, laying the mango, and then wipe the thin cream, another layer of egg skin, so repeat ha! You can put the most beautiful egg skin on the bottom and top Y(^_^)Y

continue to laying

almost finished it

finally cover a sheet of immediately put into the mold to set, the top of another layer of plastic wrap to prevent the skin from hardening, put in the refrigerator! At least 2 hours it ~ out after the cream solidified very good cut, two cuts down to see the profile, is not very beautiful ^ _ ^

Eat up not greasy and soft smooth oh! So don't put too much sugar, because the mango is very sweet, la-la-la-la-la.

Tips

The egg must be sifted! Mango do not save money to buy the most expensive large Taiwan mango a sufficient, otherwise use other mango may be 3.