Mango Layer Cake
1.
Preparation of egg crust materials: eggs: 3, sugar: 23 grams, milk: 220 grams, butter: 23 grams, low-gluten flour: 100 grams, vanilla extract: a little (one 8-inch)
2.
Sandwich material preparation: whipped cream: 350 grams, fine sugar: 30 grams, mango: 2
3.
Stir the eggs and sugar together
4.
Add warm milk and stir well
5.
Add the melted butter and stir well
6.
Sift in the low-gluten flour and stir evenly
7.
Finally add vanilla extract and mix well
8.
Filter the prepared paste and put it in the refrigerator for half an hour for later use
9.
Take out the batter from the refrigerator, heat a non-stick pan over a low heat, scoop a spoonful of the batter into the pan, turn the pan clockwise, and spread it out into a cake
10.
The omelet is bubbling (a little bit colored) and you can take it out
11.
Repeat the same steps to spread out all the remaining batter and let it cool for use (about 13 pancake crusts can be spread)
12.
Whipped cream and caster sugar
13.
Take a large plate, put two omelets on the bottom layer, and put cream filling
14.
Peel the mango and cut into small pieces, put some mango diced on the cream filling
15.
Cover with a piece of pie crust, then put the cream filling on the mango cubes and repeat the same procedure until the crust is finished.
16.
Cover the prepared mango layer cake with plastic wrap and put it in the refrigerator for 2 hours before cutting into pieces and taste better.
Tips:
When filling, you can cut the mango into small pieces, so that you can put a little less on each layer, and there are mango pieces on each layer. You can also put some mango pieces in three layers. This can be according to your preference.
