Mango layer cake (8 inches)

Prepare the ingredients

Put all the phyllo dough ingredients except flour into a large bowl and stir evenly (melt the butter in hot water until it becomes liquid)

$Mango layer cake (8 inches) step 2$

Add flour and stir evenly until there is no dry powder

Strain twice, and the sifted batter will be even and fine (if the batter has particles, crush it with a scraper while sifting), cover with plastic wrap, and put it in the refrigerator to rest for more than half an hour (after the batter is mixed, let it stand for more than half an hour to allow the crust materials to fuse with each other, so that the fried crust will be softer and tougher)

Peel and core the mango, cut the mango flesh into small pieces and set aside

Add 500 grams of refrigerated whipping cream to 40 grams of sugar. Separate ice water and beat the cream with an electric egg beater (whip until it is eighty-full and has clear lines). Store it in the refrigerator for later use

Prepare a non-stick pan, heat the pan over low heat, spoon in a spoonful and a half of the batter, remove from the heat, shake the pan immediately, spread the batter evenly, without turning over, just fry until bubbling

Invert it directly onto the plate, let it cool slightly, spread it evenly with your hands, and make all the crusts in sequence

First lay out a piece of pie crust

Apply a layer of cream

Add mango pulp, then a layer of crust, a layer of cream, a layer of crust, and a layer of mango cream. Repeat until all the crust is used up

When laying the last layer, you can spread two pieces of pie crust (because the puff pastry is relatively thin, spreading one piece may show through, but spreading two pieces will make it more beautiful), arrange it slightly, and put it in the refrigerator for more than 2 hours before cutting

This refreshing mango layer cake will be just fine

The thick cream is sandwiched with the sweetness of mango ~ it looks very tempting

Come get a piece😊.

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Ingredients

Steps