Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mango Crepe Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 37 reviews

  • Author: Amina
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Mango Crepe Cake is a delicate and visually stunning dessert featuring thin crepes layered with lightly sweetened whipped cream and fresh mango slices. The crepes are soft and tender, made from a smooth batter, while the whipped cream adds a luscious, airy texture. Fresh slices and diced mangoes add vibrant tropical flavor and sweetness, making this cake both refreshing and indulgent. Perfect to chill before serving, this elegant cake is ideal for special occasions or a luxurious treat.

Ingredients

Crepes

  • 4 large eggs
  • 50 g granulated sugar
  • 1 tablespoon oil
  • 1 teaspoon vanilla extract
  • 750 g milk (dairy or non-dairy)
  • 300 g all-purpose flour
  • 1/2 teaspoon salt

Whipped Cream Filling

  • 600 g whipping cream or heavy cream
  • 60 g powdered sugar
  • 1 teaspoon vanilla extract

Mango Layers

  • 2 ripe mangoes (sliced thinly)
  • 1 ripe mango (finely diced)

Instructions

  1. Wet ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, oil, and vanilla extract. Add half of the milk and whisk until fully combined, creating a smooth mixture.
  2. Dry ingredients: Gradually add the all-purpose flour and salt to the wet mixture, whisking until almost incorporated. Then add the remaining milk and continue whisking until the batter is very fluid and smooth with some small lumps.
  3. Strain the batter: Pour the batter through a fine mesh sieve into another large bowl to break up any lumps, resulting in a smooth, watery consistency perfect for crepe-making.
  4. Heat pan: Preheat a non-stick pan over medium heat on the stovetop. Add a small amount of cooking oil and wipe away the excess with a paper towel, leaving just a thin film to prevent sticking. The pan is ready when a drop of water sizzles away immediately.
  5. Cook crepes: Using a 1/4 cup measuring cup or ladle, pour batter into the center of the pan. Immediately tilt and swirl the pan to evenly coat its bottom with a thin layer of batter. Cook for about 90 seconds until the edges start to lightly brown and lift. Flip gently with a spatula and cook for another 30-60 seconds until lightly browned on the other side. Transfer the crepe to a flat surface to cool. Repeat the process to make about 22-24 crepes.
  6. Whip cream: In a large bowl, combine the whipping cream, powdered sugar, and vanilla extract. Using a hand mixer with a whisk attachment at medium speed, whip the cream until firm peaks form, creating a stable, fluffy filling.
  7. Organize crepes: Separate the cooled crepes into three even stacks to prepare for layering.
  8. Assemble cake layers: On a flat surface or cake turntable, place the first crepe and spread a thin, even layer of whipped cream over it, leaving about a 1/4 inch edge bare. Repeat by layering another crepe and cream until the first stack is complete.
  9. Add mango layer: On the top crepe of the first stack, spread an even layer of whipped cream, then arrange thin slices of mango evenly on top. Seal the mango layer by spreading a bit more whipped cream over the mango slices.
  10. Repeat assembly: Repeat the layering process with the second and third stacks of crepes, cream, and mangoes following the same pattern.
  11. Decorate the top: Transfer remaining whipped cream into a piping bag fitted with your preferred piping tip. Pipe a decorative ring of whipped cream on top of the assembled cake. Fill the center of the ring with the finely diced mango.
  12. Chill the cake: Refrigerate the completed mango crepe cake for at least 1 hour to allow the whipped cream to set firmly and to ensure the layers hold together when cutting.

Notes

  • Use a non-stick pan and light oil coating to achieve perfectly thin crepes that don’t stick or tear.
  • The batter will be thin but this consistency is ideal for crepes; do not overmix to avoid tough crepes.
  • Chilling the assembled cake helps the whipped cream set and stabilizes the layers for cleaner slicing.
  • You can substitute the mangoes with other fresh fruits like strawberries or peaches for variety.
  • The recipe uses regular sugar and flour; gluten-free flour and sugar substitutes can be used for dietary needs but may alter texture slightly.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://aminabakes.com/mango-crepe-cake-recipe/