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Mango Crepe Cake Recipe

Mango Crepe Cake: Put your apron on and make this scrumptious, fruity mango crepe cake which is something new and unique.

  • Total Time: 60 to 75 minutes
  • Yield: 1.5 kg 1x

Ingredients

Scale

For Crepe:

  • 2 Cups All-Purpose Flour
  • 2 Cups Milk
  • 4 nos. Eggs
  • Pinch of Salt
  • 120ml Water
  • 30g Melted Butter
  • 1 Tsp Vanilla Essence

For Assembly:

  • 350g Whipping Cream (a)
  • 50g Whipping Cream (b)
  • Chopped Mangoes As Required
  • Mint Leaves As Required
  • 2 Drops Yellow Food Gel Color

Instructions

Method For Crepes:

  1. Mix egg, water, sugar, and salt with a hand beater in a bowl.
  2. Now, gradually add in the milk into the above mixture. 
  3. Now add melted butter and mix again.
  4. Lastly, sift in the flour and combine ensuring no flour lumps are left. Add the vanilla essence as well and mix well. 
  5. Place a heavy bottom pan on an induction. Brush some melted butter.
  6. Now pour crepe batter into the saucepan with a ladle.
  7. Flip it with a spatula once it is cooked or has brown spots on them.
  8. Repeat the same with the rest of the batter.
  9. Now cut the creeps in a round shape with the help of a 6-inch round ring.

Assembly:

  1. Beat whipping cream (a) until soft peaks.
  2. Now, pipe some whipping cream on a cake base and spread it.
  3. Place one layer of crepe, pipe some whipped cream on it, and smooth it out using a palette knife.
  4. Place another layer of crepe and repeat the same process as before until we get five layers of crepes.
  5. Now place chopped mangoes in the middle, cover it with another layer of crepe, and repeat the same with the rest of the crepes.
  6. 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.
  7. Keep it in the fridge for 15-20 minutes.
  8. Meanwhile, beat whipping cream again until soft peaks, 
  9. Transfer half of the whipped cream to a piping bag fitted with a round nozzle.
  10. 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.
  11. Remove the crepe cake, pipe thick layers of whipping cream all over it, and smooth it out.
  12. Now for the decoration, pipe two dollops, go white whipping cream, then pipe another dollop of yellow gel color and repeat the same.
  13. Place chopped mangoes on the dollops randomly, along with mint leaves. 
  • Author: Chef Mansi Jain
  • Prep Time: 15 minutes
  • Assembly Time: 30 to 40 minutes
  • Cook Time: 15 to 20 minutes