Mango Mille Crepe Cake
Every layer is made so thin & fragile that it must be taken good care of during the process of transferring, cream spreading and plating, etc. 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! Check out my recipe below!
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!