Mango Layer Cake
Crust | Milk 250g |
Powdered sugar 30g | Cornstarch 30g |
4 eggs (Three whole eggs and one egg yolk) | Butter 20g |
Stuffing : | Light cream 450g |
Castle sugar 55g | Vanilla extract A little |
Mango pulp 350g | Low flour (cake crust) 50g |
Step 1
Pour milk into container;Step 2
Mix cake flour, cornstarch and powdered sugar;Step 3
Sift flour into milk;Step 4
Mix well with a hand whisk;Step 5
Put three whole eggs and one yolk into a bowl;Step 6
Place a manual egg beater against the wall of the bowl and beat the eggs;Step 7
Slowly pour the milk batter mixed in step 4 into the egg liquid, stirring evenly while pouring;Step 8
until everything is poured in;Step 9
Sift the flour at the bottom of the sieve and gently scrape it into the batter with a spatula;Step 10
Obtain a uniform and fine batter;Step 11
dice butter;Step 12
Insulated water melts;Step 13
Take a little sifted batter, pour it into the butter, and stir evenly;Step 14
Then pour the stirred and emulsified butter batter into the remaining milk batter, mix well, and let stand for half an hour;Step 15
Take a non-stick pan, heat it over low heat for a moment, then scoop an appropriate amount of batter into the pan, hold the pan with your hands to shake the batter, and spread it;Step 16
Fry over low heat until the batter forms, then peel it off; make all the pie crusts in turn, wrap them and refrigerate them for half an hour;Step 17
Peel and core the mango, then cut into cubes and set aside; pour the light cream into a clean basin, add sugar and vanilla extract, and beat at low speed then high speed;Step 18
Take out the refrigerated pie crust and tear it apart one by one;Step 19
Place a piece of pie crust on the bottom of an 8-inch round mold, wrong side up;Step 20
Spread a little whipped creamStep 21
Cover with a pie crust and flatten the surface to distribute the cream evenly;Step 22
Repeat steps 20~21 twice;Step 23
Put the cream into a piping bag, cut the opening, and pipe the cream into a circular shape;Step 24
Add mango pulp evenly;Step 25
Squeeze appropriate amount of cream and spread evenly;Step 26
Cover with a pie crust;Step 27
Repeat steps 20~26, layer by layer, until all the pie crust is placed and the mold is full;Step 28
Place it in the refrigerator for half an hour to set; place a tray at the bottom of the mold, turn the layer cake upside down, and take off the mold;Step 29
Write production steps Mango Layer Cake Cooking Tips~Thinking~
1. Sieve the batter after mixing to make the finished pie crust more delicate;
2. If the sifted batter has many small bubbles, it needs to rest for half an hour before frying to avoid excessive air holes in the cake crust;
3. When frying the pancake skin, use low heat and peel it off once the batter is formed;
4. Stack the fried pie crusts one by one and put them in the refrigerator for half an hour after they are all done;
5. The 22cm non-stick pan used this time made a total of 18 pie crusts, and 16 were used in the finished product;
6. With the help of the removable bottom cake mold, stacking and shaping is more convenient;
7. After demoulding, you can decorate as you like.