Mango Crepe Cake Recipe

Name: Mango Crepe Cake
Prep time: 70 min
Cook time: 2 min
Total time: 72 min
Yield: 8
Cuisine: Korean
Ingredients: 4 Eggs; 40g Sugar; 1g Salt; 3g Vanilla extract; 200g Cake flour; 500g Milk; 70g Melted unsalted butter; 450g Unsalted butter; 180g Powdered sugar; 180g Cream cheese; 3g Vanilla extract; 90g Heavy cream; 170g Mango puree; 160g Mango puree; 2g Gelatin

by Cooking Tree 2022-10-11

written by Cooking Tree 2022-10-11

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Mango Crepe Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a mango crepe cake with raw mango in cream with mango puree.
I baked the crepe a little bigger than usual (about 18cm) and it looks rich and more appetizing.

I put a lot of mango puree in the buttercream, so even with the cream, the mango flavor is very strong.
Mango puree can vary slightly depending on the sweetness of the fruit, so I made it in a ratio of 5 mango: 1 sugar.

Be sure to add lemon juice to the puree as it makes the color darker and adds flavor.
I think it cuts well when raw mango goes in and hardens a little in the refrigerator.

Please enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Crepe Cake
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Rating: 3.8/5
( 13 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs
40g Sugar
1g Salt
3g Vanilla extract
200g Cake flour
500g Milk
70g Melted unsalted butter

450g Unsalted butter
180g Powdered sugar
180g Cream cheese
3g Vanilla extract
90g Heavy cream
170g Mango puree

160g Mango puree
2g Gelatin

Instructions

Beat eggs, add sugar and salt vanilla extract, and mix.
Sift the flour through a sieve, add a little milk, and mix, then add all the remaining milk and mix.
Add melted butter, mix, filter through a sieve, and rest for 1 hour.
Put the crepe dough in a frying pan (18cm), bake over low heat, and cool.
Whip the softened butter at room temperature, sieve sugar powder, mix with a spatula, and whip thoroughly.
Add cream cheese and vanilla extract and whip, add fresh cream, and whip well.
Add mango puree and whip to complete the cream.
Spread the cream on the crepe, stack 4 sheets, and put the mango in the middle.
After repeating the work, smooth the sides and top and squeeze the cream on the edges.
Add melted gelatin to mango puree, mix, place on the cake and harden in the refrigerator.

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Recipe video

Thank you for watching~♥

Enjoy

🇰🇷🇰🇷 See the recipe in Korean 🇰🇷🇰🇷

Crepe Cake Fruit Fruit Cake Mango Mango Cake Mango Crepe

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2 comments

Anita 2023-06-07 - 11:14

Hi I’m currently trying to make the mango whip cream…twice I tried it split?? I binned my 1st batch of mango cream s it would not whip to fluffy consistency?

CookingTree 2023-06-07 - 22:58

I’m sorry to hear that you’ve been experiencing difficulties with the mango whip cream for this Mango Crepe Cake recipe. Whipped cream can be a bit tricky sometimes, but don’t worry, I’m here to help!

There could be a few reasons why your mango cream didn’t whip to a fluffy consistency. Here are some troubleshooting tips to consider:

1. Ensure the cream is cold: Make sure that the heavy cream you’re using is chilled. Cold cream tends to whip better and hold its shape. You can even chill the mixing bowl and whisk attachment in the refrigerator for a few minutes before whipping.

2. Check the fat content: Ensure that the heavy cream you’re using has a high enough fat content, usually around 35% or higher. Lower fat creams might struggle to whip properly.

3. Avoid over-whipping: It’s important not to over-whip the cream, as it can cause it to split and turn grainy. Keep a close eye on the texture and stop whipping once you reach soft peaks. Soft peaks should hold their shape but still be smooth and creamy.

4. Gradually add mango puree: When incorporating the mango puree into the cream, add it gradually while continuing to whip. Adding too much puree at once can affect the cream’s stability and cause it to split.

5. Consider stabilizers: If you’re still having trouble, you can try adding a stabilizer like gelatin to the cream. This can help improve its structure and prevent splitting. Make sure to dissolve the gelatin properly before incorporating it into the mango puree.

Remember, practice makes perfect, and don’t be discouraged if it doesn’t turn out perfectly the first time. Feel free to adjust the recipe and techniques to suit your preferences. I hope these tips help you achieve that fluffy mango whip cream you’re aiming for. Good luck, and enjoy your Mango Crepe Cake!