Learn how to make layer cake

Nowadays, with the improvement of people's living conditions, more and more people like to eat Western pastries, and cake is one of them. Of course, for some people who love both eating cakes and baking, they also regularly make some small tricks at home, such as thousand-layer cakes. In fact, making a thousand-layer cake is not easy, and you need to master certain methods and techniques. Below I will introduce to you in detail how to make the thousand layer cake!

1. Materials

100g low flour, 250ml milk, 2 eggs, 2 tablespoons sugar, 2 tablespoons butter solution, vanilla extract, 400ml fresh cream, 40g sugar

2. How to make original crepe cake

Sift the low flour, add sugar and eggs, and stir vigorously to form a uniform batter;

Add half of the milk and stir well;

Melt the butter into liquid and add it to the batter in step 2;

Add the remaining milk and a few drops of vanilla extract;

Filter the stirred egg liquid and place it in the refrigerator for more than 30 minutes;

Brush a small amount of butter on the bottom of the pan, take an appropriate amount of egg liquid, fry the omelet on low heat, fry until one side is curled up, turn it over and fry it for a while, preferably until the egg skin has a little coffee pattern;

Repeat with 12 egg skins and let cool;

Whip the cream with sugar and add a few drops of vanilla extract;

After the egg pancake crust has completely cooled, start applying butter, one layer of crust, one layer of butter, and after each layer of crust, press the surrounding area and the bottom layer slightly with your hands;

Cover with the final crust and the original thousand-layer cake is done.

Tips

1. After mixing the egg liquid, make sure to leave it for more than 30 minutes, or prepare it the night before.

2. When adding butter, if the butter has just been melted at high temperature, do not pour it into the batter immediately to prevent it from quickly forming small pieces when it cools down. You can scoop a small spoonful of egg liquid into the butter, stir it well, and then add it to the rest of the egg liquid after the butter liquid cools down.

3. If the pan is big enough, the last egg skin can be fried a little bigger so that it can droop around and cover the edge of the entire cake. I used the largest pan in my home to fry the pancake skin, so I couldn't wrap it, but it didn't affect it. The layers showing the edge are also pretty good.

4. Spread the cream evenly, don't spread it thick in the middle and thin around the edges, otherwise after more than ten layers of cream, the cake will be high in the middle and low around the edges, forming a hemispherical shape, which is not very good looking.

5. If there is any excess cream after applying, you can decorate the surface appropriately. If you like fruit fillings, you can also chop the fruit into small pieces and add it to the fresh cream and spread it in the sandwich.