Strawberry Mille Cake

Strawberry Mille Cake

1. Prepare materials. Melt the butter and set aside.

2. Mix low powder and sugar.

3. Beat in the eggs, add a little vanilla powder, and mix well with a manual whisk.

4. Add 1/3 of the milk and mix well.

5. Pour in the melted butter and mix well.

6. Pour in the remaining 2/3 of the milk and stir well until the flour has no particles.

7. Sift the milk paste, and then put the milk paste in the refrigerator for half an hour.

8. Cut strawberries into small cubes.

9. After taking out the refrigerated milk paste, it has become a bit thick. Heat the pan, apply a thin layer of oil, and then pour an appropriate amount of milk paste, pick up the pan and turn it around to spread the milk paste evenly on the bottom of the pan. Keep the pan on the lowest heat and cover it with a lid. It took about a minute to see that the surface of the egg crust had solidified, and then it came out and continued to make the second cake.

10. After making all the milk batter, the milk batter can make about seven cakes. Spread out to cool off.

11. Stack the dried crepes, buckle them with an eight-inch mold and draw a circle around the mold, and cut off the irregular edges.

12. Whip the whipped cream with sugar.

13. Place a crepe on the cake support, spread a layer of light cream, and smooth it.

14. Put the fruits on top, and then put a layer of cakes on top of them one by one. Find the most beautiful pie and put it on top.

15. The remaining whipped cream is used to decorate the surface. Squeeze the roses in a circle, then decorate them with strawberry and mango flowers.

16. You can eat it without decoration. But it looks beautiful after decoration. Insert the card and put it in the refrigerator for three hours.