Mango layer cake is easy to make in a pan. I have tried it and it can be made successfully.

Ingredients required:

220g pure milk, 240ml light cream, appropriate amount of mango, 120g low-gluten flour, 3 grass eggs, 20g powdered sugar, 40g fine sugar ?, butter 15g.

Preparation steps:

1. Prepare and weigh the ingredients, crack the eggs into a large-mouthed utensil, and add powdered sugar. (It is recommended to use powdered sugar) Use a manual whisk to beat evenly. Add milk and beat evenly with a whisk. (Make the milk and eggs completely blended) Sift in the low-gluten flour.

2. Add melted butter over water and beat evenly. (Melt butter in water or microwave for 30 seconds) Pass the prepared batter through a fine sieve. (Cannot be omitted) The filtered phyllo paste is very fine. Cover with plastic wrap and refrigerate for 45 minutes.

3. Brush a little oil on the pan with a brush, use a spoon to pour a ladle of batter into the pan, (pour a ladle for each piece so that the crusts are the same size) and lower the heat. When the batter is solidified and bubbly, take it out and finish in sequence.

4. Place the prepared pie crust on the internet to cool and set aside. Whip the cream. Add 45g of sugar to 400g of cream. You can increase or decrease the amount of sugar according to personal preference. Use an electric egg beater to whip the cream. , wash the mango and cut into small pieces. Place the cut mangoes on a plate and set aside.

5. Stack the prepared pie crusts together, place a plate on top, and cut off the irregular pie crusts on the edges with a knife. (It’s okay not to cut it. It won’t affect the taste.)

6. Take a piece of pie crust and place it on the bottom of the cake box (if there is no cake box, you can also use a larger plate) and spread it. Layer cream, spread a layer of mango, and cover with a piece of pie crust, repeat this process to complete the pie crust. (One layer of skin, one layer of cream, one layer of mango)

Does the finished layer cake tempt you? (^_^) Place in the cake box, cover with lid and refrigerate for more than 4 hours before cutting and eating.

Tips:

1. The prepared batter must be passed through a fine sieve, otherwise the taste will be affected. 2. The amount of whipping cream can be increased or decreased according to personal preference. For example: If you like more, apply it thicker. 3. When frying the layer cake crust, be sure to keep the heat low throughout.