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Mango Crepe Cake

Mango Crepe Cake

Prep Time 20 mins Cook Time 60 mins Rest Time 15 mins Total Time 1 hr 35 mins Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year
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Description

Mango Crepe Cake is a stunning and delicious dessert that features multiple layers of thin crepes stacked with a luscious mango cream filling. This cake is perfect for any celebration, offering a unique and elegant treat that is both visually appealing and incredibly tasty.

The crepes are made from a batter of flour, eggs, milk, and a touch of vanilla, cooked until thin and tender. Once cooked and cooled, the crepes are layered with a creamy mango filling.

The filling is made from fresh mango puree, whipped cream, and a touch of sugar, blended until smooth and creamy. Each crepe is spread with a layer of the mango filling, then stacked to create a beautiful layered cake.

Mango Crepe Cake can be garnished with a dusting of powdered sugar, fresh mango slices, or a drizzle of mango sauce for added elegance. The result is a dessert that is both visually stunning and incredibly delicious, with the delicate crepes and creamy mango filling creating a delightful combination of textures and flavors.

This cake is perfect for birthdays, anniversaries, or any celebration where you want to offer a unique and beautiful dessert. Its combination of thin crepes and creamy mango filling makes it a favorite among dessert lovers.

Ingredients

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Crepe

Cream Filling

Instructions

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  1. In a clean bowl, melt the unsalted butter. Add in sugar and mix well. Add in milk, 2 eggs and cake flour and mix well. Sift three times. Cover it with plastic wrap and keep it cool in the fridge.
    Wash, peel and slice fresh mangoes into slices. Set aside.

  2. Grab a non-stick pan. Do not grease it. Heat the pan over medium heat, once it is heated, turn into low heat, pour a cup of batter into the pan. Since the pan is hot, a thin layer of crepe will appear immediately. Pour the extra flowing batter back into the bowl. Place the pan over low heat; gently move the pan around to make sure the crepe is evenly heated. Once it's done, peel the thin layer off from the edges. Let it cool down on the cooling rack. Repeat this step until you use all the batter.

  3. Make the cream filling. In a clean bowl, bring together heavy cream and sugar and beat until stiff peaks form. Cover it with plastic wrap and keep it cool in the fridge.

  4. Over a cake stand, a layer of crepe, a layer of cream filling, a layer of mango slices and a thin layer of cream. Repeat this step until you use all the crepes and cream. Send the cake into the fridge to chill about 10-15 minutes before serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: mango crepe cake, crepe cake, crepe