Mango lasagna cake
By VicentaLakin
Recipe Recommendations
- sugar 40 grams
- eggs of 3
- butter 40 grams
- low-gluten flour 170 grams
- vanilla powder 10 grams
- milk 500ml
- light cream 600 grams
- powdered sugar 60 grams
- mango of 6
Steps for Mango lasagna cake
1
As a result of the first hair, some steps were taken to forget to take pictures of low-band powder, sugar powder, vanilla powder sifted, put in a bowl free of water and oil, add milk, mix it evenly, and try to disperse the large particles2
Take another bowl, the eggs break up, then the past flour is filtered into the egg bowl. If there's flour particles in the sift, you can immerse the bottom of the sift slightly, mix it with a manual omelet and filter it back two or three times3
Butter insulated from the water and melted into the paste
4
now we're going to make skins, flat pan preheats, and then we're going to add paste, around 70 ml, and we're going to move it evenly, and we're going to heat the surface bubble with an electromagnetic furnace
5
You can put oil paper or plates on the table, and you can put hot skins on the paper, and then you can put them on the paper, and then you can put them down, and then you can put them down, and then you can fold them up, and you can make about 14 or 156
It's made well, wrapped in paper, put in the fridge for about 30 minutes7
Mango Chetin
8
Add sugar powder to the cream. It's hot, it's cold, it's low, it's low. Icon9
Take out the skin, find the best of the relative stalls, lay it at the bottom of the eight-inch cake
10
One. The 2nd floor is just butter, then cream, and the 3rd floor is evenly covered with mango particles, which can be spread more, and then cream. I am 3rd, 6th, 9th floor with mango particles, and the rest is just cream, until 12th or 13th floor to see personal needs. There's extra pasta and cream, and it's a straight line
11
When you're done, don't take off the mold
12
Let's see what happens after the cut