Strawberry layer cake

Prepare materials. Melt the butter and set aside.

Mix the flour and sugar together.

Beat in the eggs, add a little vanilla powder, and mix evenly with a hand mixer.

Add 1/3 of the milk and mix well.

Pour in the melted butter and mix well.

Pour in the remaining 2/3 of the milk and stir evenly until there are no lumps of flour.

Sieve the milk paste and put the milk paste in the refrigerator for half an hour.

Cut strawberries into small cubes.

Take out the refrigerated milk paste and it will become a bit thick. Heat the pan, apply a thin layer of oil, then pour in an appropriate amount of milk paste, pick up the pan and turn it around so that the milk paste evenly covers the bottom of the pan. Set the pan to minimum heat and cover with a lid. After about a minute, when you see that the surface of the egg skin has solidified, turn it upside down and continue making the second cake.

Make all the milk paste. This milk paste can make about seven pancakes. Spread out to cool.

Stack the dried crepes, place them on an eight-inch mold, mark a circle around the mold, and cut off any irregular edges.

Whip light cream with sugar.

Place a crepe on the cake tray, spread a layer of whipped cream and smooth it out.

Arrange the fruits, then add a layer of cakes, and stack them up one after another. Find the most beautiful piece of cake and put it on top.

The remaining whipped cream is used to decorate the surface. Place a circle of roses and decorate with strawberries and mango flowers.

You can eat it directly without decoration. But it looks beautiful after decoration. Plug it in and put it in the refrigerator for three hours.

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