Dessert
Mango Crepe Cake
1 h 15 minServes 8Nutri-Score C€€
C
1 h 15 min
1 h 15 minMango Crepe Cake
what you need
Ingredients
eggs (whole)Dairy4 pieces
sugarPantry60 g- fresh milkDairy500 ml
unsalted butter (melted)Dairy70 g
cake flourGrains200 g
mango powderSpices5 ml
vanilla extractPantry5 ml- non dairy whipping cream (chilled)Dairy350 ml
fresh mangoes (peeled and sliced)Produce3 pieces- mango jamPantry150 g
per serving
Nutrition
359kcal
- Carbs
- 40 g
- Proteins
- 8 g
- Fat
- 19 g
what you’ll use
Tools
Mixing bowl
Whisk
Sieve
Frying pan- Hand mixer
Spatula
step by step
Method
- Step 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
- Step 2
Rest the batter
- Cover the batter and let it rest so the flour hydrates and bubbles settle
- Step 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
- Step 4
Whip the cream
- Whip the chilled non dairy whipping cream to stiff peaks
- Step 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
- Step 6
Chill and serve
- Chill the crepe cake so it sets before slicing