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
Ingredients
Instructions
Recipe video
Thank you for watching~♥
Enjoy
🇰🇷🇰🇷 See the recipe in Korean 🇰🇷🇰🇷
2 comments
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?
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!