Mango Layer Cake

Mango Layer Cake

1. Pour the milk into the bowl, then add all the powders and mix well

2. Beat the egg, then slowly pour the batter from step 1 into the egg, and pour in while stirring

3. The stirred batter is passed through a sieve, and the batter in the sieve is pressed several times with a spatula to ensure that there are no small particles in the batter

4. Melt the butter in water, pour a part of the batter into the butter, stir evenly, and emulsify

5. The emulsified egg yolk batter liquid, then pour it back into the batter and mix evenly

6. Leave the batter to make sure that there are no obvious big bubbles in the batter

7. Preheat the pan, pour part of the batter into the pan

8. When the crust is taken off, you can scrape the edge with a scraper, and then take it down

9. Wrap the pie crust in oil paper and refrigerate for half an hour

10. Cut mango into small pieces for later use

11. Take a piece of mille-layer embryo and put whipped cream on it

12. Cover with a layer of embryos

13. Repeat the above steps until the thousand layer embryos are used up

14. You can cut and eat the prepared melaleuca

Tips:

1. Mango is better to choose softer ones;
2. For the recipe, I refer to Tinrry's Mango Melaleuca, but I think the texture without cornstarch is softer;
3. If there is no mango, you can use any other fruit instead;
4. The fruit layer is about three layers.