Fruit Melaleuca

Fruit Melaleuca

1. Pour two whole eggs and one egg yolk into a bowl, and use a whisk to beat evenly; add caster sugar and continue to stir until the sugar melts; add milk and stir evenly into milk and egg liquid

2. Sift low powder into the milk and egg liquid; stir into a uniform batter

3. Pour the melted butter and stir evenly; sieve the stirred batter to obtain a uniform and delicate batter; put it in the refrigerator for half an hour

4. Take a non-stick pan; scoop the refrigerated batter into the pan, hold the pan with your hands to shake the batter and spread it out; fry on low heat until the batter is formed, just peel off; make all the crusts in turn

5. Wash the strawberries and cut the stems into dices; peel the mangoes and cut them into dices for later use

6. Pour the whipped cream into a clean basin, add sugar and then beat at low speed and then at high speed; after adding a little vanilla extract, continue to beat the cream with a whisk

7. Take a piece of pie crust; smear an appropriate amount of whipped cream; wipe off with

8. Cover with another slice of pie crust; put a little cream and spread, then put mango; cover the pie crust, spread the cream, layer by layer, until all the crust is put

9. Slightly smooth the top and sides of the cake with cream; cover the surface with a piece of crust; put it in a sealed box and freeze and shape; decorate as you like the next day

Tips:

1. After the batter is adjusted, sieving can make the finished crust more delicate;
2. Use low heat when frying, and the batter can be uncovered when it is formed;
3. If you don't have a non-stick pan, you need to put a little oil in the pan to prevent sticking every time you make a pie crust;
4. The finished crust can be separated layer by layer with plastic wrap to avoid adhesion and drying of the crust;
5. Try to make the pie crust the same size as possible, because the pot at home is 26cm and too big, so I thought of a lazy way, using a 6-inch chiffon mold as a pancake maker, just look at the picture and talk;
6. A total of 20 6-inch crusts were made with the batter, and 17 of them were used for this cake;
7. When applying the cream, place the side that is next to the pan facing down, because the color of this side is not completely uniform, so you can't see it underneath, haha;
8. The amount of cream in each layer is as consistent as possible, so that the thickness of the finished cake layer can be the same;
9. I put cream in the middle of the two slices of pie crust, then put the cream on the fruit, and then put the cream in the middle of the two slices of pie crust, continue to put the fruit like this, the fruit uses strawberry and mango; alternately, you can also according to your preference Arrangement
10. The decoration of the cake can be done as you like. I used a white chocolate to surround it, which is still very good to hide the ugliness.