Postre
Mango Crepe Cake
1 h 30 minPara 8Nutri-Score D€€
D
1 h 30 min
1 h 30 minMango Crepe Cake
receta de
U-Taste Kitchen
@utastekitchenuk
15 recetas
23 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flour (sifted)Despensa150 g
milk (cold)Lácteos400 ml
eggs (at room temperature)Lácteos3 piezas
sugarDespensa40 g
butter (melted, plus extra for the pan)Lácteos40 g
saltEspecias2 g- heavy cream (very cold)Lácteos400 ml
- powdered sugar (sifted)Despensa60 g
- mascarpone (softened)Lácteos200 g
- vanilla extractDespensa5 ml
mango (peeled and thinly sliced)Frutas y verduras3 piezas
por ración
Nutrición
303kcal
- Carbohidratos
- 24 g
- Proteínas
- 6 g
- Grasas
- 21 g
lo que usará
Utensilios
Bol ×2
Varillas
Tamiz
Sartén- Batidora de varillas
Espátula
Molde para bizcocho
paso a paso
Preparación
- Paso 1
Make the crepe batter
- Whisk the flour, sugar and salt in a bowl.
- Beat in the eggs, then gradually pour in the milk until smooth.
- Stir in the melted butter, cover and rest the batter in the fridge.
- Paso 2
Cook the crepes
- Heat a lightly buttered frying pan over medium heat.
- Pour a thin layer of batter and swirl to coat the pan.
- Cook until set, flip and cook briefly; repeat with the remaining batter and let the crepes cool.
- Paso 3
Whip the cream filling
- Whip the cold heavy cream with the powdered sugar and vanilla to soft peaks.
- Fold in the mascarpone until smooth and firm.
- Paso 4
Layer the cake
- Place a crepe on a plate and spread a thin layer of cream.
- Add a few mango slices, then top with another crepe.
- Repeat alternating crepes, cream and mango, finishing with a crepe.
- Paso 5
Chill and serve
- Cover and refrigerate the cake so it sets.
- Top with whipped cream and fresh mango slices before slicing.
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