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Mango Crepe Cake

Delicious 20 layer mango crepe cake recipe to impress you friends and family. It has 20 layers of crepes and 20 layers of cream and mascarpone cheese filling with mango flavor.
Prep Time15 minutes
Cook Time1 hour
Course: Brunch, Dessert
Cuisine: Asian, French
Keyword: cake, crepecake, crepes, dessert, layercake, mango, mangocrepecake
Servings: 8 servings
Author: Devangi Raval

Ingredients

Crepe Batter

  • 2 eggs
  • 1 ½ cup milk
  • ¼ cup water
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 4 tbsp sugar
  • 1 tsp vanilla extract
  • 1/8 tbsp salt
  • 4 tbsp butter melted plus more

Mascarpone Frosting

  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • ¼ cup confectioner’s sugar
  • 1 /2 tsp vanilla extract
  • ¼ tsp salt
  • 1 /2 cup mango pulp
  • 2-3 mangoes sliced

Instructions

  • In the blender bowl, add the crepe batter ingredients. Eggs, milk, water, vanilla extract, salt, sugar, flour, cornstarch, and melted butter. Blend well until everything gets combined, scraping down the sides with a spatula if needed until the batter looks smooth and there are no lumps in it.
  • You can let the batter rest for few minutes. Or start making crepes.
  • Heat a medium 8- inch non-stick skillet over medium heat. Add a little bit of butter and lightly coat the skillet. Once the skillet is hot, add about 2-3 tbsp batter, enough that it coats the bottom of the pan, swirl the skillet while pouring the batter to evenly spread it around in the skillet.
  • Let it cook for about 50-60 seconds per side or until golden brown then flip it using a thin spatula. (I like using cake frosting spatula that’s bendable for flexibility) Cook on both sides until you see some light color on it.
  • Remove them a cooling rack or baking sheet. Allow them to cool down completely before stacking them.
  • Finish making all the crepes. You can make 10, 15 or 20 crepes. Once all crepes are done, you can stack them with parchment and freeze them too. Make sure to cover them all around.
  • If you are ready to frost the cake, then make the frosting.
  • In a bowl of a stand mixer fitted with whisk attachment or hand whisk, beat the heavy whipping cream until soft peaks are formed. Add the mascarpone cheese along with sugar, vanilla extract and salt and whisk it little more until everything gets incorporated. It should look fluffy and light.
  • Place one crepe on a serving platter preferably with no edges or a cardboard cake base and spread about 2 tbsp of frosting. Place another crepe and repeat until all the crepes and frosting have been used. So, you will have 20 layers of crepes and 20 layers of frosting. You can place thinly sliced mangoes in between every 3 layers with a tbsp of mango pulp if you like. Reserve mango slices or chunks and pulp for the end too.
  • For the top layer, either you can add some frosting right in middle and spread it all around or leave the top layer as it is, or some people also sprinkle powdered sugar on top. Place some mango slices or chunks and some edible flowers etc.
  • Refrigerate the cake for at least few hours minimum for 2 hours or maximum for 6 hours. Refrigerating the cake helps in neater and easier slice. It won’t be flimsy.
  • Serve it sliced with more mango chunks and mango pulp drizzle.

Notes

  • If you want to show off your crepe cake, use cake cardboard base or open plate without edges. 
  • Mango pulp can be bought from Indian grocery stores.
  • Use ripe mangoes.
  •  If you use a bigger or smaller pan, you will yield crepes.
  • Use cooling rack to place the crepes separately. I like crepes to have some brown spots and color on them, but don’t go too far in that. Swirling the pan as soon as you pour the batter is important for them to spread on its own.
  • If you do not like mangoes, then make the cream and berries crepe cake. Use ripest mangoes for this recipe.
 
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