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Mango Crepe Cake

This crepe cake has all the flavors mangoes and cream. There are 14 thin crepes, layered with mango puree and whipped cream. It is the easiest, freshest and tastiest dessert recipe for summer.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 2 hours
Course Breakfast, Brunch, Cake, Dessert, Sweet tooth, tea time
Cuisine French
Servings 10 people

Equipment

  • Mixing bowls
  • Whisk
  • Large saute pan
  • Rubber spatula
  • Blender
  • Offset spatula

Ingredients
  

  • 2 mangos thinly sliced

Crepes -

  • 1 cup flour
  • 2 tbsp caster sugar
  • Pinch of salt
  • 2 eggs
  • 1 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 tbsp butter melted

Mango puree -

  • 2 whole mangoes flesh
  • 3 tbsp whipping cream

Whipped cream -

  • 1 1/2 cups whipping cream
  • 1 tsp vanilla extract
  • 2 drops almond extract
  • 3 tbsp icing sugar
  • 2 tbsp corn starch

Instructions
 

To make the crepes -

  • In a minx bowl add the flour, castor sugar, salt and stir together. Add the eggs and start beating it (slowly).
  • Add the milk little at a time whisking constantly. Add the cream and continue whisking until smooth - I prefer doing this in a blender when I am pressed for time and it is perfect.
  • Pour the batter through a strainer and cover, let it rest for 30 minutes.
  • After it has rested add the melted butter into the batter and stir again.
  • Heat a medium sauté pan on medium flame and pour 1/4 cup of the batter into it, allow to cook for 1-2 minutes on this side before slowly flipping it and cooking for 20-30 seconds on the other side.
  • Transfer to a platter and let it cool, repeat the process until all the batter is over.

To make the mango puree -

  • In a blender add the mango chunks and whipping cream, blend until smooth, transfer to a bowl and set aside in the fridge.

To make the whipped cream -

  • In a bowl add the whipping cream and beat with an electric beater on the lowest speed until you see small bubbles. Increase the speed and beat until it starts getting thicker.
  • Add the vanilla, almond extract, icing sugar, and cornflour and beat until stiff peaks. Cover and place in the fridge.

Assembling the crepe cake -

  • Get a platter/tray/Cake stand and dollop a spoonful of the cream at the bottom and spread it out, add one crepe onto the plate, top with a spoonful of the whipped cream and spread evenly (all the way to the edges), add a little less of the mango puree, spread it out and add the next crepe on top.
  • Repeat this process 3 times and this time add thinly sliced mango slices after the mango puree, add more whipped cream and spread it out.
  • Layer on the next crepe and repeat. I like adding fresh mango slices after 4 crepes.
  • Once you are done with the crepes you will have extra whipped cream and a little mango puree left. Decorate the top with it as you like.
  • Let this cake chill in the fridge for 1-2 hours before slicing and serving.

Notes

  • Crepes recipe: inspired by Ravneets recipe, I just prefer to blend my batter instead.
  • The number of crepes you make will depend on the size of the sauté pan and the amount of batter you use to make them. I like using a medium size pan and a scant 1/4th cup worth of batter per crepe.
  • Make sure the whipping cream is cold before you beat it to stiff peaks or else it will not whip up.
  • Cut the mango slices as thin as possible to it is easy to layer into the cake.
  • Do not over fill between the layers of the crepes. As it will be tough for the cake to hold its form.