How to make mango layer cake

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  1.Prepare the ingredients for the mango layer cake in advance

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  2. Crack two eggs into a basin, beat them well, then add sugar and mix well

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  3.Add milk and pandan powder and continue to stir evenly, preferably without granules

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  4.Sift the beaten pancake paste into another basin, and the pancake paste is ready

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  5. Prepare a 6-inch flat-bottomed non-stick pan (I only have an 8-inch pan).After the fire is heated, remove the pan from the fire and pour in the pandan paste to spread it throughout the pan as quickly as possible., turn to low heat and bake until the pancake skin bubbles.Remove from the fire and gently roll it up with a mold knife and take it out

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  6. Spread it out on a plate and use a small fan to cool it if conditions permit

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  7.Peel the mango and cut it into thin slices, then cut a plate of diced mango for later use

• 8. Beat the light cream and sugar with a whisk until creamy, use a piping bag (you can use a fresh-keeping bag instead if you don’t have one), put it in the refrigerator for ten minutes and set aside

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  9. Prepare a plate of appropriate size, lay out a piece of pancake skin and squeeze out an appropriate amount of cream

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  10.Put in the mango slices and repeat steps 9-10 until the pancake skin is used up.When done, place it directly The taste will be better after being chilled in the refrigerator for 2 hours or more (I forgot to take a photo)

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  11.When the time is up, take out and cut into pieces

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  12. Garnish with cream strawberries, isn’t it great? It looks good

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  13.Cut a small piece and put it on a plate, garnish with diced mango and strawberries, and take a bite With its milky aroma, you can experience different levels of taste on the tip of your tongue at once