Mango Layer Cake (8 Inches)

Mango Layer Cake (8 Inches)

1. Prepare the ingredients

2. Except the flour, put all the melaleuca materials in a large bowl and stir evenly (the butter and heat insulation water melts to a liquid state)

3. Dry in the flour and mix well until there is no dry powder

4. Filter twice, the batter after sieving is even and fine (if there are particles in the batter, use a spatula while sieving), cover with plastic wrap, refrigerate and let stand for more than half an hour (after the batter is mixed, let it stand for half an hour) More than hours, in order to let the crust materials merge with each other, the fried crust will be softer and tougher)

5. The mango is peeled and pitted, and the mango flesh is cut into small pieces for later use

6. 500 grams of refrigerated whipped cream, add 40 grams of sugar, separate iced water, and use an electric whisk to whip the cream (whether it is 80% full and have clear lines), and put it in the refrigerator for later use

7. Prepare a non-stick pan, heat the pan on a low fire, spoon in a spoonful and a half of the batter, remove from the heat, shake the pan immediately to spread the batter evenly, without turning over, just fry until bubbling

8. Directly buckle upside down on the plate, let it cool for a while, spread it out with your hands, and make all the pie crust in turn

9. First spread a pie crust

10. Spread a layer of cream

11. Add the mango flesh, another layer of skin, one layer of cream, one layer of skin, and one layer of mango cream. Repeat and alternately spread until all the crust is used up.

12. When laying the last layer, you can spread two pie crusts (because the mullet crust is relatively thin, spreading one may be transparent, spreading two can be more beautiful), do a little tidying, put it in the refrigerator for more than 2 hours before cutting

13. This refreshing mango layer cake is just fine

14. The thick cream sandwiches the sweetness of the mango~ it looks very tempting

15. Let's have a piece 😊.

Tips:

After the cake is ready, put it in the refrigerator for at least 2 hours before cutting. The knife for cutting the cake should be sharp and the knife should be crisp and sharp. After each cut, the knife should be wiped clean and then cut again.