Dessert
Mango Crepe Cake
1 h 30 minServes 8Nutri-Score D€€
D
1 h 30 min
1 h 30 minMango Crepe Cake
what you need
Ingredients
all-purpose flour (sifted)Pantry150 g
milk (cold)Dairy400 ml
eggs (at room temperature)Dairy3 pieces
sugarPantry40 g
butter (melted, plus extra for the pan)Dairy40 g
saltSpices2 g- heavy cream (very cold)Dairy400 ml
- powdered sugar (sifted)Pantry60 g
- mascarpone (softened)Dairy200 g
- vanilla extractPantry5 ml
mango (peeled and thinly sliced)Produce3 pieces
per serving
Nutrition
303kcal
- Carbs
- 24 g
- Proteins
- 6 g
- Fat
- 21 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Sieve
Frying pan- Hand mixer
Spatula
Cake pan
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Chill and serve
- Cover and refrigerate the cake so it sets.
- Top with whipped cream and fresh mango slices before slicing.
most cooked first