Mango Crepe Roll Cake Recipe

Name: Mango Crepe Roll Cake
Prep time: 60 min
Cook time: 2 min
Total time: 62 min
Yield: 8
Cuisine: Korean
Ingredients: 3 Eggs; 35g Sugar; a pinch of Salt; 2g Vanilla extract; 150g Cake flour; 10g Almond powder; 370g Milk; 50g Melted unsalted butter; 200g Unsalted butter; 200g Powdered sugar; 20g Whipping cream; 5g Vanilla extract; 50g Mango puree; Mango

by Cooking Tree 2023-01-31

written by Cooking Tree 2023-01-31

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Mango Crepe Roll Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a crepe roll cake by putting raw mango on a thinly baked crepe and rolling it up~

I thought it would go well with mango, so I used buttercream, but when it hardens, it holds the shape well and comes out with a pretty round shape.

I sliced the mango on the cake and placed it neatly, but I think it gives a neat and tidy feeling~^^

When whipping buttercream, you have to whip it until it is creamy enough to increase its volume and become soft.

When the crepe is rolled, it feels soft and not hard, but if you wrap it tightly with parchment paper at the end, it will harden nicely.

You can add more mango according to your taste, or you can add more mango puree to the buttercream. It has a sweet and soft feel, so it’s really delicious~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Crepe Roll Cake

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Rating: 5.0/5
( 57 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 02 Minutes 02 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs

35g Sugar

a pinch of Salt

2g Vanilla extract

150g Cake flour

10g Almond powder

370g Milk

50g Melted unsalted butter

200g Unsalted butter

200g Powdered sugar

20g Whipping cream

5g Vanilla extract

50g Mango puree

Mango

Instructions

Mix the eggs with sugar and salt, then add vanilla extract and mix.

Sift the soft flour and almond powder, add 100g of milk, mix, add all the remaining milk and mix, then add the melted unsalted butter and mix.

After sieving, rest in the refrigerator for at least 30 minutes.

Put a 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. Remove from the pan and cool.

Soften the unsalted butter that has softened at room temperature, divide the sugar powder into 2 batches, and whip, then add the whipped cream and vanilla extract and whip it well for at least 5 minutes.

Add mango puree and whip to finish.

Lay 2 cooled crepes on top of each other, apply cream, put mango on top, and roll over the crepes at the end of the crepes, apply cream and roll up the mango and repeat.

Wrap in parchment paper and harden in the freezer for 1-2 hours, then sprinkle thinly sliced mango and powdered sugar on top to finish.

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