Mango lasagna cake
By VicentaLakin
Mango milligram cakes have been made many times, especially summer teas, cut small pieces, thick mangos with smooth cream and thin cakes, which I find to be the best taste。
Recipe Recommendations
- low powder 250g
- light cream 1 liter
- eggs of 4
- butter 45G
- mango appropriate amount
- cream 45G
- white granulated sugar 90g
- sweetening
- other
- several hours
- simple
Steps for Mango lasagna cake
1
The eggs are mixed with milk and sugar and then poured into low powder (no sifting) and the egg paste is sifted twice, as graphy, thin and non-scrutinized, and then into softened butter, which is evenly mixed and then put in a membrane in the freezer for 30 minutes。
2
Eight inches of non-sticked pots (specially designed for lasagna cake) with a frozen egg paste of two spoons, with a flat and thin base full of pans, a minimum fire, and a big bag in the middle, can be turned over。
3
Turning over and branding the other side, the whole pie skin in the middle。
4
All the pies are folded。
5
Skin is wrapped in a membrane and put in a freezer for 40 minutes。
6
Mango is appropriate, and when skin is cut, the mango meat is cut in small particles。
7
Get ready for the cream。
8
Put water in an ice bag with stainless steel。
9
Put the creamed containers on the ice bag。
10
Forty grams of white sugar was added several times to the light cream and passed out。
11
Get a good cream。
12
Refrigerator takes out frozen pie skin, mango cutters。
13
Folded cream in a fresh bag, cut a mouth, squeeze light cream on a cake peel and spread some mangoes。
14
Each piece of pie is pressed gently so that the lower layer of cream is evenly covered。
15
When all the pies are put on the leather bunks, the film is put in the freezer for an hour。
16
The finished chart。
17
The finished chart。
18
The finished chart。
19
The finished chart。
20
The finished chart。Mango lasagna cake Make Tips
First, mix the flour and egg batter well, sift it, and then add the melted butter; this will result in a finer texture for the crêpes. If the weather is hot, whip the cream over ice cubes or in an ice water bath to make it easier to whip. You can also add other fruits according to your personal taste. This amount makes 15 crêpes using an 8-inch frying pan. I made two mille crêpe cakes, one with 8 layers and one with 7 layers. If you prefer a thicker cake, you can stack all the crêpes into one.