Mango crepe cake 🍰
Mango Crepe Cake
Ingredients for the Crepes:
-3tbsp caster sugar
-3 eggs
-300ml milk
-1tsp vanilla
-2tbsp oil
-225g plain flour
-Pinch of salt
Ingredients for Mango Cream:
-300ml double cream, whipped until soft peaks form
-200ml fresh mango purée
To Cover:
-200ml double cream, whipped until soft peaks form with:
-2tbsp caster sugar
-1tsp vanilla
For Mango glaze
-45g mango puree
-3g gelatin
Method
1. Make the crepes first: whisk all the wet ingredients together in a jug and sift the dry ingredients together in a large bowl. Gradually whisk wet intro dry until you have a smooth, runny batter.
2. Very lightly oil a small frying pan (I brush oil on with a bit of kitchen paper), and preheat on a low to medium heat (not too high, as you don’t want to brown the crepes too much).
3. Pour in a little batter and swirl until the bottom of the pan is thinly coated. Cook for just a minute or two until dry, flip over, cook for another minute and put the crepe on a plate. Repeat until you have a stack about 15-20 high
4- To make the filling, fold the mango purée into the cream. Assemble your crepe cake by taking a crepe and placing it on a serving plate, spreading 1tbsp mango cream thinly over it, covering it with another crepe, and continuing until all your crepes have been used up. Cover the top and sides with the remaining mango cream and smooth down the sides.
5- Refrigerate the cake for two hours to set the mango cream. When it’s ready to cover again, take it out and smooth the vanilla cream over the top and sides evenly and pour over mango glaze.
6- Decorate, and pop in the fridge for another hour to set the ‘top’ cream.
Making a mango crepe cake at home is a rewarding experience that combines delicate crepes with luscious mango-flavored cream. One tip I learned when preparing the crepes is to maintain the heat on low to medium to prevent the crepes from browning too much; this keeps them soft and flexible for layering. When whipping the double cream to soft peaks, it’s important not to overbeat it, or it may turn too stiff and difficult to fold with the mango purée. I find folding the mango purée gently into the cream ensures the filling remains light and airy, enhancing the cake's overall texture. Building the cake layer by layer takes some patience—using about one tablespoon of mango cream per crepe ensures even coverage without making the layers too thick or soggy. Chilling the cake for at least two hours after assembly allows the layers to set properly, making slicing much easier and cleaner. The mango glaze made with gelatin not only adds a beautiful shine but also helps lock in freshness. Make sure the glazed cake is refrigerated for another hour after glazing to fully set the top cream. From my personal experience, using ripe, sweet mangoes for the purée dramatically elevates the flavor profile. If fresh mangoes are unavailable, high-quality frozen mango purée works well, but always adjust the sugar to balance the tartness. This cake is a showstopper at gatherings and is surprisingly easier to make than it looks! The combination of smooth crepes, creamy mango layers, and glossy finish makes it a delightful tropical treat that friends and family will love.