What is the typical shelf life for a freshly made birthday cake? Shelf life is usually just one day, and it is recommended to eat it on the same day. Today, I made a mango lasagna cake, no oven, no smearing and no laminating. To share with you the recipe for mango lasagna, the ingredients needed are: 85g of low gluten flour, 4 eggs, 30g of granulated sugar A, 320g of milk, 25g of butter, 500g of light animal cream, 50g of granulated sugar B, 6 mangoes, a little bit of corn oil.

Prepare a deep, clean bowl without water or oil and put in the shelled eggs and the sugar A. In order to differentiate between the different uses of the sugar, I divided it into two portions: A and B.

Mix the eggs and sugar briefly with a hand whisk, stirring until the sugar is melted; the egg mixture does not need to be whipped.

Add the milk and melted butter to the egg mixture, mix until there are no visible oil stars, sift and add the low gluten flour, there may be some flour lumps in the beginning, but it's okay, sift it through a strainer 2-3 times and it will be gone.

Sieve the batter covered with plastic wrap and let it rest for about 30 minutes, in summer the temperature is high, it is best to put it in the refrigerator.

While the batter is resting, peel the mangoes, cut 5 halves of them into 0.5-cm slices, and the other half into diced mangoes a little larger than corn kernels. Six mangoes were used here, about 2 pounds.

Brush a little bit of corn oil in a nonstick skillet, add 2 tablespoons of batter, shake it so that the batter spreads evenly over the bottom of the skillet, and heat it over low heat, Longbottom used a 9-inch skillet, so you can put less batter in the skillet if you have a smaller one at home. The recipe makes 10 9-inch pie crusts.

Fry the batter until solidified, the center of the bulging bubbles can be out of the pan, fried pie crust can be spaced with greaseproof paper or plastic wrap to prevent sticking, Longbao share a tip, put a piece of wet towel next to the source of the fire, each time after frying a pie crust to let the bottom of the pan quickly dissipate the heat, so that frying out of the pie crust is not prone to scorched spots.

The cooled crusts were cut into round shapes with 8-inch cake molds, so if you don't mind having some edges that aren't quite round, this step can be ignored.

Add granulated sugar B to the light cream that has been refrigerated for 12 hours, and beat it until there are visible streaks. You can put a piece of frozen ice in the bottom of the basin when beating the light cream, so that it will not be easy to beat until the oil and water are separated. It is recommended to use animal light cream, the texture is a bit better.

Prepare a larger cake tray, the first layer of pie crust, the second layer of light cream, the third layer of mango, the fourth layer of light cream, mango slices put on the cream is more flat.

Reserve a pie crust, repeat the above step, until you want to do the height of the spread, with the light cream to cover the mango, they eat not much attention to detail, Longbao just do as you wish.

Cover the last crust, put the diced mango in the center, and use a spatula to slightly scrape some of the light cream around the cake.

Insert a birthday card on top of the mango lasagna and your simple birthday cake is ready.