Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, mango crêpe cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mango crêpe cake is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Mango crêpe cake is something that I’ve loved my whole life.
Cover the top and sides with the remaining mango cream and smooth down the sides. This mango layer crepe cake (aka Mille crepe cake) is a deliciously upgraded version of simple French crepes. Layered and decorated with honey mango, the cake is full of memories and emotions.
To begin with this recipe, we must prepare a few ingredients. You can cook mango crêpe cake using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mango crêpe cake:
- Take 4 mangoes
- Get Crêpes
- Make ready 4 eggs
- Take 250 g all purpose flour
- Get 620 ml milk
- Make ready 30 g unsalted butter
- Get 1 tsp salt
- Make ready 20 g sugar
- Prepare Cream
- Make ready 500 ml whipping cream
- Get 30 g sugar
There is just something about these thin chewy layers that go so well with cream. While crepe cakes take quite some time to make, here's something you can do to satisfy those cravings. Using the same ingredients as crepe cake. Inspired by the French mille-feuille pastry.
Instructions to make Mango crêpe cake:
- To make the crepes, beat the eggs first. Sift the flour in. Mix well. Add the milk, salt and melted butter and mix well. Filter the batter to remove any lumps and make sure it is nice and smooth.
- Measure with a measuring cup. Each crepes requires around 40 to 50ml of batter, depends on the size of your pan. Brush a thin layer of oil on your non-stick pan. Cook at low heat. Flip to the other side gently when you see bubbles are formed. This recipe can make around 22 layers.
- When all crêpes are cooked, set aside to let it completely cool down to room temperature. Then, cover them and put into fridge for at least 30 minutes.
- Chill a big mixing bowl and the hand mixer in the refrigerator for 30 minutes. Also, the whipping cream and mangoes have to be chilled too.
- Dice 1 mango and slice the other 2. Make sure it is nice and thin.
- Combine the whipping cream and sugar. Whisk until it is nice and firm.
- Take the crêpes out from the fridge. Crepe, cream mango, crepe, cream, mango. Follow the sequence and do it layer by layer until the last crepe. Cover the entire cake with cream. Decorate with diced mango.
- Chill in fridge for at least 5 hours. Serve!
Our flagship MLD Mango Mille-Crêpe Cake is created with fresh mangos, mango purée and freshly whipped cream, nestled between multiple layers of delicate mango-flavoured crêpes and lightly dusted with icing sugar. In our recipe, the process is simplified. The fresh or canned sweet mangoes make a perfect summer cake to brighten up a picnic, potluck, or any kind of get together. This Thai mango cake recipe is fresh, fluffy, delicious, and fun to make. Fold drained mango into whipping cream.
So that’s going to wrap this up with this special food mango crêpe cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
