Mango Mille Crepe Cake
𝑀𝒶𝓃𝑔𝑜 𝑀𝒾𝓁𝓁𝑒 𝒞𝓇𝑒𝓅𝑒 𝒞𝒶𝓀𝑒 マンゴークレープケーキ
Layered and decorated with fresh mango cubes and mango cream, this gorgeous mango mille crepe cake is simply beyond divine. Each of the layers is ultra-thin and delicate.
I have been experimenting with different flavors of crepe cake This includes tiramisu, matcha and mango crepe cake. I will be sharing my recipe on other crepe cakes shortly!
Check out my recipe below! Comment on the below & let me know your favourite flavour!!
Jump to RecipeMy story with mango mille crepe cake
Growing up in an Asian household, I was taught to be frugal and Mille crepe cake is simply a luxurious treat. We don’t usually buy any cake unless it’s a special occasion. I’ve been longing for a crepe cake on my birthday every year but I couldn’t really find a good one nearby my home.
Fast-forwarding 10 years later, I was sitting in front of laptop purchasing a brand new non-stick frying pan with one ‘click’ on the purchase button. This is a big day for me to finally challenge myself to make my cake dream comes true.
Every layer is made so thin & fragile that it must be taken good care of during the process of transferring, cream spreading and plating.
Finishing it off with a beautiful mango rosette on top of the final layer after hours of hard work. I bet the childhood ‘me’ would be so thrilled and screaming at this ‘mango crepe cake’ so happily and refuse to share it with anyone!
What is a crepe cake?
Crepe cake or crepe layer cake is a French dessert made with layers of crepes and cream.
I feel like I am cooking this cake rather than baking. As each of the crepes are cooked using a 28 cm frying pan, rather than baking my cake in an oven. I spent hours spreading the cream layer by layer.
All the photos above are taken using Sony Alpha 7 II | Full-Frame Mirrorless Camera.
If you love eating some mango dessert, make sure to check out my mango cheesecake recipe.
Mango Mille Crepe Cake
Equipment
- 28 cm Frying pan
Ingredients
Crepe (for 20 pieces)
- 4 Large eggs
- 480 ml Semi-skimmed milk
- 150 g Cake flour
- 2 tsp Salt
- 60 g Unsalted butter
- 50 g Sugar
Filling
- 1 tsp Vanilla extract
- 300 g Double cream
- 15 g Sugar
Instructions
Crepe
- Add 2 large eggs, 25g sugar, 30g melted butter 1 tsp salt, and 240ml semi-skimmed milk into a mixing bowl and stir thoroughly.
- Sift 75g cake flour on top of the batter and whisk.
- Repeat steps 1 and 2 to prepare the second batch of batter.
- Cool the batter in the fridge for 45 minutes.
- Grease the pan with sunflower oil and wipe off the extra oil using a kitchen towel.
- Scoop the batter onto a frying pan until it covers the whole pan and cooks in low heat for 1-minute on 1 side (electric hob '2').
- Flip it over and cook for another 1 minute.
- Repeat for 20 times to produce 20 crepes.
- Stack 5 crepes together and cut them into a circle (15cm diameter) using a cake tin. (Repeat for 4 times)
Cream
- Add 300ml double cream, 1 tsp vanilla extract, and 15g sugar into a mixing bowl and whisk it until it thickens.
Combination of cream and crepe
- Spread out the cream evenly and thinly in between each layer in between the cream.
- Add mango cubes on each of the fourth piece of the crepe layer (recount it from '1' after each mango layer).
- Cool the crepe cake in the fridge overnight.
Decoration
- Decorate your cake with berries and mango rosette and it is ready to be served!
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