Mother’s Day is just a couple of weeks away. Any plans on how to celebrate the mothers in your life? How about preparing a gorgeous and scrumptious cake for her? This Mango Crêpe Cakes (芒果法式薄餅千層蛋糕) will sure put a smile on anyone’s face.
So far, I’m totally enjoying this wonderful mango season by preparing all kinds of mango treats. From Mango Pudding, Mango Mochi Roll, Mango Panna Cotta, to Mango Shaved Ice, etc, all refreshing and delicious. But this Mango Crêpe Cakes surely is the most special and spectacular among all!
In this recipe, I used the Ataulfo mangoes. The Ataulfo Mangos are also known as Manila Mangos or Champagne Mangos. The flesh from the Ataulfo mango is very tender and smooth. It’s very refreshing, sweet and have a pleasant floral tone, which is perfect for this dessert. On the other hand, Tommy Atkins mangoes (which are more commonly found in the U.S.) are overall bigger in size, and the skin color is a combination of red and green even when fully ripen. Also, the flesh is more fiber-ous and firmer. Therefore, please only use Ataulfo mangoes for this recipe.
There are 22 layers of mango crêpes in this cake, each crêpe alternate with a layer of mango cream. And there’s a layer of thinly sliced fresh mango in every 5 layers of crêpe. It might sound complicated, but actually quite easy to prepare. Check out the video tutorial above and you’ll agree with me! However, I must warn you... since there are quite a few steps involved, the prep time for this cake is rather time consuming. This is partly due to the cooking and layering of the crêpes. But fear not! The steps are nothing too difficult at all.
My recommendation to you is to prepare the crêpes a day ahead and assemble the cake on the next day. Sounds like a labor of love? It surely is, but so does the job of being a mother, isn’t it?! Therefore, I think Mom deserves a gorgeous cake like this! And I can assures you, this cake tastes even better than it looks!
So, head to the kitchen and make this cake! Whether it’s for Grandmas, Moms, Mother-in-Laws, or Mothers-to-be, they all deserve a little of our time, as well as this delicious cake! Life is too short and we should always remember to celebrate. I just want to take this opportunity to thank my Grandmas, my Mom, and my Mother-in law for everything that they’ve done for me, my husband, and my children. I’m truly blessed and grateful to have them in my life!
Ingredients and Tools used:
Crepe Pan (click here for more information)
Crepe Spreader (click here for more information)
Crepe Maker (click here for more information)
Ninja Blender (click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
OXO Egg Turner (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Mango Extract (See similar product here)
Mascarpone Cheese (Click here for more information)
Kerrygold Butter (Click here for more information)
Mango Crêpe Cakes (芒果法式薄餅千層蛋糕):
Ingredients for the Mango Crêpes:
4 large eggs
1 1/2 cups whole milk
1 cup water
2 cups flour
6 tablespoons melted butter, plus more for greasing the pan
6 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon mango extract
4 tablespoons orange liqueur (I used Grand Marnier)
Ingredients for the mango cream and fillings:
2 cups whipping cream, chilled
1 cup powdered sugar
4 ounces mascarpone cheese
1 teaspoon vanilla extract
1 cup fresh mango puree (simply process flash from 2 large mango in the blender)
Flash from 3 mangos, thinly sliced
Ingredients for Glaze:
2 tablespoons orange marmalade
1 teaspoon fresh lemon juice
Ingredients for garnish:
flash from 3 mangoes, thinly sliced (for mango flowers)
1/2 cup freshly whipped cream
6 fresh mint leaves
To Prepare the Crêpes:
In a blender, add all of the ingredients and blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
Heat a 10-inch crêpe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crêpe. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes.
To Prepare the Mango Cream:
In the bowl of a stand mixer fitted with the whisk attachment (or with the electric hand held mixer), beat the cream, powdered sugar, mascarpone cheese and vanilla extract together until medium peak form. Then, add the mango puree and whisk until stiff peak forms.
To Assemble the Cake:
Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 4 to 5 tablespoons of mango cream on the crepe, almost to the edges. Top with another piece of crepe. Alternate the cream and crepe until you’ve used up 5 crepes.
Then, top the crepe with the flash of 1 thinly sliced mango in an even layer. Spread a tablespoon of mango cream to fill the gaps between the mangoes. Top with another piece of crepe and alternate with cream.
Continue to alternate your crepe and cream layers, add mango slices after every 5 crepes until you use up all ingredients. Gently and loosely wrap with plastic wrap and refrigerate for at least 2 hours before serving.
To Prepare the Glaze:
Put both ingredients in a small bowl and mix well.
To Garnish the Cake: With a pastry brush, gently brush the glaze on top of the cake. Pipe freshly whipped cream on one side of the cake.
Gently roll the mango slices into circles to create the flowers. The more mango slice you use, the bigger the flower will be.
Carefully arrange the mango flowers and fresh mints on the cake. Enjoy!