Mango Layer Cake

Overview

A few days ago, my lovely friend gave me two cans of whipped cream. I thought it was just what I liked, so I made two mango layer cakes in succession, using Tinrry’s recipe with slight changes. The crust looked more delicious than before. It is easier to make and thinner. In winter, it is a happy thing to slowly spread out the pie crust around the stove. The whole person feels warm. This pie crust is completely a skilled job. You only need to master the method. With one or two pieces, you can quickly finish all the pie crusts.

Tags

• snacks
• home cooking
• afternoon tea
• summer recipes
• butter
• cake mix
• egg
• mango pulp
• sugar
• whipping cream
• powdered sugar
• salt

Ingredients

Steps

1. 1 Mix sugar, salt and cake mix until smooth.

   

2. 2 Mix the milk, light cream and eggs.

   

3. 3 Mix 1 and 2, add butter and mix well.

   

4. 4 Refrigerate the mixed batter for half an hour. Then filter it through a strainer.

   

5. 5 Then put an appropriate amount of batter into the frying pan and fry it into a medium-thick pancake.

   

6. 6 Use a 6-inch round cake mold to cut out the pancake.

   

7. 7 Place pancakes on paper towels and spread alternately with mango filling. Refrigerate for 2 hours before serving.