Step into a world where the lightness of crepes meets the exotic sweetness of mangoes in our Mango Crepe Cake recipe. This delightful dessert is a fusion of delicate, thin crepes layered with fresh, succulent mango slices, creating a tropical escape with every bite. Perfect for summer gatherings, brunches, or as a special treat, this Mango Crepe Cake is not only a feast for the taste buds but also a visual delight.”
“The beauty of this recipe lies in its simplicity and the harmonious blend of flavors. The soft, buttery crepes provide a subtle backdrop to the vibrant, juicy mangoes, making each layer an exploration of texture and taste. Whether you’re a seasoned baker or a novice in the kitchen, this recipe guides you through the process of creating an exquisite crepe cake that’s as enjoyable to make as it is to eat.”
“Imagine slicing into this cake to reveal the stunning layers of crepe and mango, a testament to your culinary skills and a sure way to impress your guests. The combination of the refreshing mango and the soft crepes makes this cake a perfect choice for warm weather or whenever you desire a light yet satisfying dessert. So, let’s embark on this delightful culinary journey and bring a slice of tropical paradise to your table with our Mango Crepe Cake.”
Mango Crepe Cake Recipe
Savor the tropical delight of our Mango Crepe Cake recipe, a perfect blend of light, thin crepes filled with fresh, sweet mangoes for a refreshing dessert
4
servings30
minutes15
minutes300
kcal45
minutesKeep the screen of your device on
Ingredients
- Crepes
2 eggs
25 g granulated sugar
12 g unsalted butter
190 g milk
60 g cake flour
- Cream Filling
300 g heavy cream
30 g granulated sugar
300 g fresh mango slices
Directions
- 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.
- 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.
- 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.
- 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.
