Make the crepe batter

• Whisk the eggs and sugar in a mixing bowl until combined
• Add the milk and melted butter and whisk well
• Sift in the cake flour and mango powder, then add the vanilla extract and whisk until smooth

Rest the batter

• Cover the batter and let it rest so the flour hydrates and bubbles settle

Cook the crepes

• Heat a lightly greased frying pan over medium heat
• Pour a small ladle of batter and swirl to coat thinly
• Cook until set, flip and cook the other side briefly
• Stack the crepes and let them cool

Whip the cream

• Whip the chilled non dairy whipping cream to stiff peaks

Assemble the cake

• Layer a crepe, spread whipped cream and add mango slices
• Repeat the layers, adding mango jam between some layers
• Finish with a crepe topped with cream and mango

Chill and serve

• Chill the crepe cake so it sets before slicing