It’s raining mangoes everywhere. Yes, it’s everyone’s favorite Mango Season, and I have to make mango desserts for my lovely bakers! This time I have brought a unique and amazing recipe-Mango Crepe Cake!
Soft, delicious thin crepe layers stacked with whipped cream and fresh mango pieces, this crepe cake is to die for!
A crepe is a thin layer of pancake served with a variety of sweet or savory fillings. Mostly famous in France, Europe, and even America now, this dessert makes for a leisurely breakfast or evening snack.
Thinking of experiments, why not layer up these thin crepes with your favorite frosting and fruit?! That’s what inspired me to make this dessert. Instead of a sponge, I will be stacking crepes to create the cake.
Are you excited to try this? I’m sure you must be, so let’s check out the recipe ahead!
Mango Crepe Cake Recipe Video Tutorial
Why You’ll Love This Recipe?
- Mangoes: Using fresh mangoes is the key to getting that authentic flavor in the cake. I personally do not like adding artificial flavorings, syrups, or crushes! When natural, fresh fruits are here, why use anything artificial?
- Texture: the tasting experience is different from the usual cake as you won’t have sponge layers in the cake. Instead, you will find stacked thin crepes, which give a unique texture to the dessert.
- Easy to Make: Making crepe cake is not that difficult and time Co aiming. Quickly get your crepes ready (which are made in just a few minutes), whip up the cream, and gather mango pieces; that’s it. Simply Stat stacking one crepe over the other with whipped cream in between and Mango pieces after 5-6 crepe layers! It’s also fun to make one!!
Important Ingredients Used In The Recipe
- Fresh Mangoes: It’s important you use good ripe mangoes, as the dessert depends on the fresh mangoes for their flavor. You can always taste the mango before putting them on the cake to ensure they are sweet and ripe. If you use too sour or slightly raw mango, the final taste of the dessert will be affected.
- Eggs: Crepes are meant to be very thin and soft. Egg helps in keeping the creeps soft and fluffy. It also acts as the binding agent which holds the batter together.
- Milk: The milk is another ingredient that helps keep the crepe soft and tender. They provide moisture to the crepes and keep them soft for a long time.
- Whipped cream: Nondairy whipping cream is what I have used as the filling and frosting in the cake. It’s light, airy, and the right amount of sweet. Also, the majority of people enjoy a cake made with whipped cream.
How To Make Mango Crepe Cake
Preparation: You need to make crepe layers and get the filling/frosting ready for assembly. So gather all the required ingredients and equipment mentioned in the recipe card below.
Egg Mixture: To start with the crepe batter, beat eggs, water, sugar, and salt in a bowl using a hand beater. The mixture will foam up.
Add Milk: Once the above mixture is ready, add in the milk and mix.
Add Butter: Now, add the melted butter and combine until it gets mixed well into the mixture.
Add Flour: lastly, add sifted flour and mix it well. Ensure no flour lumps are there in the batter. Add vanilla essence to the batter and combine.
Make crepes: Place a heavy bottom pan on the gas/induction and grease it with melted butter. Pour the batter into the heater pan and spread it using a ladle. Let it cook from one side(it will turn brown), then flip and cook the other side. Make crepes from the entire batter and keep it aside. Shape them by cutting using a 6-inch round ring.
Prepare Filling and Frosting: Once your crepes are ready, whip up the whipping cream until it reaches soft peaks. Also, cut the mango into small pieces.
Assembly: place a dollop of cream on the cake base and place the first layer of the crepe. Spread some whipped cream and place another crepe layer. Repeat this until you have five crepe layers. After that, put some whipped cream and some mango pieces. Continue building crepe layers like this till you have three stacks of 5-6 crepes in each layer.
Final Coating: Once you have stacked and layered the crepe cake, it’s time to give a final coating with whipped cream. Smooth out the cake using a metal Scraper and freeze it for 15-20 minutes.
Decoration: Best whipping cream (b) and transfer half of the whipped cream to a piping bag fitted with a round nozzle. Add yellow gel color to the remaining whipped cream and transfer it to a piping bag fitted with an open star nozzle. Once the cake has set, pipe blobs of whipped cream alternatively with white and yellow color. Garnish the cake with a few mango pieces and mint leaves.
Chef’s Tips For The Recipe
Tip For Layering
Put only a little whipped cream in between layers. Since many crepes will be stacked together, adding a thick cream layer will make the cake unstable. The crepes can slide off as well.
Top For Making Crepes
Try to spread the crepe batter evenly and thinly on the saucepan. If the crepes are thick or uneven, they won’t stack properly.
How To Store Mango Crepe Cake
You can store the assembled crepe cake in the refrigerator for up to 3 days.
More Easy RecipesPrint
- 2 Cups All-Purpose Flour
- 2 Cups Milk
- 4 nos. Eggs
- Pinch of Salt
- 120ml Water
- 30g Melted Butter
- 1 Tsp Vanilla Essence
- 350g Whipping Cream (a)
- 50g Whipping Cream (b)
- Chopped Mangoes As Required
- Mint Leaves As Required
- 2 Drops Yellow Food Gel Color
Method For Crepes:
- Mix egg, water, sugar, and salt with a hand beater in a bowl.
- Now, gradually add in the milk into the above mixture.
- Now add melted butter and mix again.
- Lastly, sift in the flour and combine ensuring no flour lumps are left. Add the vanilla essence as well and mix well.
- Place a heavy bottom pan on an induction. Brush some melted butter.
- Now pour crepe batter into the saucepan with a ladle.
- Flip it with a spatula once it is cooked or has brown spots on them.
- Repeat the same with the rest of the batter.
- Now cut the creeps in a round shape with the help of a 6-inch round ring.
- Beat whipping cream (a) until soft peaks.
- Now, pipe some whipping cream on a cake base and spread it.
- Place one layer of crepe, pipe some whipped cream on it, and smooth it out using a palette knife.
- Place another layer of crepe and repeat the same process as before until we get five layers of crepes.
- Now place chopped mangoes in the middle, cover it with another layer of crepe, and repeat the same with the rest of the crepes.
- Now pipe a thin layer of whipping cream all over the crepe cake and smooth it out using a bent palette knife or a metal scrapper.
- Keep it in the fridge for 15-20 minutes.
- Meanwhile, beat whipping cream again until soft peaks,
- Transfer half of the whipped cream to a piping bag fitted with a round nozzle.
- Add two drops of yellow gel color to the remaining whipping cream and beat again. Transfer it to a piping bag fitted with an open star nozzle.
- Remove the crepe cake, pipe thick layers of whipping cream all over it, and smooth it out.
- Now for the decoration, pipe two dollops, go white whipping cream, then pipe another dollop of yellow gel color and repeat the same.
- Place chopped mangoes on the dollops randomly, along with mint leaves.
- Prep Time: 15 minutes
- Assembly Time: 30 to 40 minutes
- Cook Time: 15 to 20 minutes