Mango Crepe Cake Recipe

Name: Mango Crepe Cake
Prep time: 55 min
Cook time: 2 min
Total time: 57 min
Yield: 8
Cuisine: Korean
Ingredients: 3 Eggs; 40g Sugar; 1g Salt; 150g Cake flour; 375g Milk; 50g Melted unsalted butter; Mango; 300g Unsalted butter; 250g Powdered sugar; 100g Whipping cream; 10g Vanilla extract; 80g Mango puree; 100g White chocolate; 40g Whipping cream; 60g Starch syrup; 5g Gelatin sheet; 80g Warm mango puree; Food coloring (orange, yellow, white)

Cooking TreePublished: 2023-02-23 Updated: 2023-02-1701.4K views

In Cooking Tree, we’re serving up delicious Mango Crepe Cake, and we’ll show you how to make it from scratch.

I made a mango crepe cake with a different shape by rolling the crepe cake~
Like a roll cake, I rolled a crepe with cream and mango, rolled it up, and made it sideways, but the cut section was unique and different~^^

The outer surface is neatly coated with a glaze with mango puree, giving it a luxurious feel.
If you make buttercream and harden it in the refrigerator, it retains its shape well, and the cream goes well with the taste of mango.

I think the mango slices should be cut as thinly as possible to dry them well.
It’s a cake with a shape that I’ve never seen before, so the process is many and complicated, but I made it in a fun way~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Crepe Cake

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Rating: 5.0/5
( 88 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs

40g Sugar

1g Salt

150g Cake flour

375g Milk

50g Melted unsalted butter

Mango

300g Unsalted butter

250g Powdered sugar

100g Whipping cream

10g Vanilla extract

80g Mango puree

100g White chocolate

40g Whipping cream

60g Starch syrup

5g Gelatin sheet

80g Warm mango puree

Food coloring (orange, yellow, white)

Instructions

Add sugar and salt to the egg and mix, then sift the soft flour and add about 100g of milk and mix.

Add all the remaining milk, mix, add melted unsalted butter, mix, filter through a sieve, and rest in the refrigerator for 1 hour.

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.

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.

Add mango puree and whip to finish.

Divide the cooled crepe into 3 equal parts, attach 2-3 crepes, apply cream, and roll.

Connect the crepes, apply cream, put the sliced mango on top, cover with cream and repeat.

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.

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.

Take out the hardened cake again and apply cream to arrange it.

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.

Add food coloring to color, sift through a sieve, pour over cake to coat, and harden in the refrigerator for about 20 minutes.

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