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Mango Crepe Cake
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Mango Crepe Cake

1 godz. 15 minPorcje: 8Nutri-Score C€€
od @syaridatulnabilah1 importugotowano 0 razy
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Składniki

8 osób
  • eggs (whole)Nabiał4 kawałki
  • sugarSpiżarnia60 g
  • fresh milkNabiał500 ml
  • unsalted butter (melted)Nabiał70 g
  • cake flourProdukty zbożowe200 g
  • mango powderPrzyprawy5 ml
  • vanilla extractSpiżarnia5 ml
  • non dairy whipping cream (chilled)Nabiał350 ml
  • fresh mangoes (peeled and sliced)Warzywa i owoce3 kawałki
  • mango jamSpiżarnia150 g

na porcję

Wartości odżywcze

359kcal

Węglowodany
40 g
Białko
8 g
Tłuszcz
19 g
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Przybory

  • Miska
  • Trzepaczka
  • Sito
  • Patelnia
  • Mikser ręczny
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  1. 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
    Krok 1

  2. Rest the batter

    • Cover the batter and let it rest so the flour hydrates and bubbles settle
    Krok 2

  3. 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
    Krok 3

  4. Whip the cream

    • Whip the chilled non dairy whipping cream to stiff peaks
    Krok 4

  5. 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
    Krok 5

  6. Chill and serve

    • Chill the crepe cake so it sets before slicing
    Krok 6
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