Layered Mango Crepe Cake With A Citrus Glaze
Crepes are a world-famous French treat, and whether you prefer sweet or savory fillings, you can never go wrong with a tasty crepe. And precisely because there are so many different options, it makes sense to experiment and mix things up a bit, right? In that spirit, we created a fluffy, creamy, fruity crepe cake that will make even the French jealous!
- 3 mangoes
- rolling pin
- tall glass
For the crepe batter:
- 4¼ cups milk
- 4 cups flour
- 6 eggs
- 2 tbsp vanilla extract
- 1 pinch of salt
For the cream:
- 2⅔ cups cream cheese
- 1¾ cups powdered sugar
- 3 tbsp lemon juice
- 5 tsp unflavored gelatin powder (optional)
For the mango puree:
- rest of the mangos
- 1-2 tbsp sugar
- ½ cup orange juice
For the mango glaze:
- mango puree
- ½ cup sweetened condensed milk
- ½ cup mango or orange marmalade
- 6 tsp unflavored gelatin powder
1. Combine the crepe batter ingredients, mix until smooth, and cook the first crepe in a greased square or rectangular pan over medium heat. To create the crepe cake, wrap the first crepe around the rolling pin, leaving one side still in the pan. Pour more crepe batter into the pan and over the end of the first crepe, let it cook, and gently roll the rolling pin so it wraps around, making sure to leave one side of the crepe still in the pan. Repeat until you have used all of the crepe batter.
2. Peel the mangoes and cut them into thin slices. Also remove the pulp from the core as you will need it for the mango puree.
3. Mix the cream cheese with powdered sugar for the cream cheese cream; if you also incorporate five sheets of gelatin, the cream becomes really nice and firm. To prepare the cream, combine the cream cheese, powdered sugar, and lemon juice (for a firmer cream, you can also add unflavored gelatin powder). Roll a layer of crepes off the rolling pin and immediately roll it up around a greased glass. Spread a layer of cream over the section between the crepes on the rolling pin and the crepes on the glass and cover it with mango slices. Roll the section with cream and mango slices around the glass and continue spreading cream and mango slices over the crepe roll until you have worked your way through the entire cake.
4. Place the crepe roll upright with the glass still in the middle. Coat the cake with the remaining cream and refrigerate for 1 hour.
5. For the mango puree, add the orange juice, sugar, and remaining mango slices to a saucepan over medium heat. Bring to a boil, puree the contents, and then let cool.
6. Carefully remove the glass from the crepe cake and fill the hole with about ⅓ of the mango puree.
7. For the mango glaze, add the sweetened condensed milk, orange marmalade, unflavored gelatin powder, and remaining mango puree to a saucepan over medium heat and mix until smooth. Remove the pan from heat, let the glaze cool off a bit, and then pour it over the entire cake. Refrigerate the crepe cake for a few hours, or preferably overnight, and garnish with mango cubes and chocolate before serving.
You can find the recipe for the Chocolate Raspberry Sponge Cake Roll featured in the bonus video here.