Layer cake

Crack 2 eggs into the container and mix well

Pour 380ml of milk into the egg liquid and stir evenly

40g of sugar, pour into the egg liquid, stir evenly

120g of low-gluten flour, sieved and put into the milk and egg mixture, stir evenly

After stirring evenly, add 20g melted butter and continue stirring

Mix well and put it in the refrigerator for one hour

Remove the evaporated milk and melt

After standing, filter the egg liquid until there are no fine particles

Spread a layer of butter on the pan, use a suitable spoon to scoop a spoonful of egg liquid, put it into the pan, and slowly fry over low heat until the bottom of the pancake bubbles, pay attention here! Be sure to fry it slowly over low heat!

Let it cool down

Start beating the cream with a whisk until the whisk can lift a small inverted triangle

Spread out the pie crust, apply a layer of cream, repeat three layers and start putting fruits on top of the cream. Pay attention to put more fruits on the edge of the pie crust so that the final cake will not collapse

Finally, put the cake in the refrigerator for about two hours. It will taste better after being refrigerated

Completed

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