Mango Layer Cake

Overview

Mango Melaleuca, delicious. Refreshing taste, sweet but not too sweet. The same goes for replacing mango with other fruits. Crust part: 6 eggs, 500g milk, 100g low-gluten flour, 50g sugar powder, 60g corn starch, 20g butter, 20g brandy. Sandwich part: 400g light cream, 20g powdered sugar, appropriate amount of mango

Tags

• baking
• children
• afternoon tea
• brandy
• butter
• corn starch
• egg
• low gluten flour
• milk
• powdered sugar

Ingredients

Steps

1. 1 Melt the butter and set aside;

   

2. 2 Sift the low-gluten flour, cornstarch and powdered sugar into the milk and stir evenly;

   

3. 3 Beat the eggs and mix evenly with the batter;

   

4. 4 Sift the mixed batter into a clean container;

   

5. 5 Add butter and brandy to the batter one by one and mix evenly;

   

6. 6 Preheat a non-stick pan over low heat, add an appropriate amount of batter, and shake it to make it even;

   

7. 7 Refrigerate the spread crust for 30 minutes;

   

8. 8 Whip the light cream and powdered sugar, dice the mango and set aside;

   

9. 9 Take out the refrigerated dough, spread a layer of whipped cream, sandwich a layer of mango, and cover with a layer of pie crust; until all the pie crust is used up

   

10. 10 Refrigerate the finished layer cake until ready to cut into pieces and enjoy!

    

11. 11 It tastes great