Mango Crepe Cake Recipe

Instructions

1. Add sugar and salt to the egg and mix, then sift the soft flour and add about 100g of milk and mix.
2. Add all the remaining milk, mix, add melted unsalted butter, mix, filter through a sieve, and rest in the refrigerator for 1 hour.
3. Put the pan on low heat, grease it with cooking oil, pour in the dough, spread it out, and when bubbles rise, turn it over and cook it a little more, then take it off the pan to cool it.
4. Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 2 batches and whip it, then add the whipped cream and vanilla extract and whip it sufficiently for 5 minutes or more until it becomes rich.
5. Add mango puree and whip to finish.
6. Divide the cooled crepe into 3 equal parts, attach 2-3 crepes, apply cream, and roll.
7. Connect the crepes, apply cream, put the sliced ​​mango on top, cover with cream and repeat.
8. When it is rolled up to a certain extent, apply cream on one side and place it on a plate with the creamed side facing down.
9. Apply cream and put the crepes topped with mango one by one on the side to make them adhere. Apply the cream smoothly and harden in the refrigerator for at least 5 hours.
10. Take out the hardened cake again and apply cream to arrange it.
11. Put fresh cream and starch syrup in the white chocolate, melt it in the microwave for about 30 seconds, add warm mango puree, mix, then add soaked gelatin and mix.
12. Add food coloring to color, sift through a sieve, pour over cake to coat, and harden in the refrigerator for about 20 minutes.