Hello everyone, this is Lisa
Today we are going to make a mango crepe cake
No bake and no need to mask the cake
It is very suitable for novices
Similar to the French crepe method,
the thin crepe is layered with mango-flavour cream
Which tastes really smooth and refreshing
The crepe cake is actually very simple to make
As long as you grasp the skills of making the crepe, you can make it without failure
The ingredients required to make the crepe are very simple
Add sugar and heat the milk in the microwave for about 20 seconds
Warm milk can make the sugar melt more easily
Sift in cake flour and stir well
No obvious flour particles are visible
Add two large eggs
if you don’t like the smell of eggs, add a few drops of lemon juice to remove the smell
finally add melted butter to mix Now there are some small particles on the surface of the batter Use a sieve to sift 2-3 times to make the batter smooth
The mixed batter is relatively thin
If the batter is too thick, add a small amount of milk to make it thinner
Now there are some small particles on the surface of the batter
Use a sieve to sift 2-3 times to make the batter smooth
Try to use a non-stick frying pan to make the crepe
Today I will make a 6-inch crepe cake The diameter of this non-stick pan is just 8 inches There is no need to apply oil and heat on low heat How high is the temperature to make a thin crepe?
The diameter of this non-stick pan is just 8 inches
How high is the temperature to make a thin crepe?
Let's do an experiment
There is no need to apply oil and heat on low heat
Pour a ladle of batter.
If the batter does not stick on the pan, which means that the temperature is too low and you need to reheat it for a while
Once the batter is poured, the batter has quickly solidified and can’t flow
indicating that the temperature is too high
The best way to control the temperature is to wipe the surface with a clean damp cloth
to lower the temperature
The whole process must be operated on a low heat
Pour a ladle of batter
The batter can flow around quickly
indicating that the temperature is just right
When the batter becomes a thin crepe
pour the excess batter back into the bowl
Scrape off the excess batter on the side of the pan
About one and a half minutes, you can see that small bubbles start to form on the surface
Use the spatula to make a circle around the crepe
which means it is almost done
Turn it over and continue heating for about half a minute
and let it cool on a cooling rack
the crepe is thin, transparent
and soft, not cracked
Let's make another one, wipe with a damp cloth to cool down
repeat the previous steps
I made 27 crepes
The crepes were made thinner to make the cake taste better
The number of crepe is determined according to the thickness of each crepe
If you are the first time to make the crepes. multiply this recipe by 1.5 times
You can pratise a bit and master the skills before you can really make it
After all crepes are cooled
use a 6-inch mousse ring or a 6-inch cake base to trim the edges
and cut out a 6-inch circle
Now to make mango-flavour cream
Let’s make a mango puree first
It is mango season in Australia now
Peel 2 mangoes and take out the pulp
If you don't have fresh mangoes, you can also use frozen mangoes in supermarkets
Set aside the large dices for later use
Take 150 grams of small dices of mango in a blender to make a mango puree
The mango-flavour cream used for layering the crepes does not need to be whipped too thick.
Cream with soft texture may
feel more refreshing and lighter
Add icing sugar to the cream
Mix at medium and high speeds until lines appear
Pour the mango puree
continue mixing at low speed until firm peak
Mango-flavour cream is slightly thinner than the usual whipped cream for cake decoration
Put a small piece of damp cloth on the cake turntable put a cake board on it to prevent slippery
Spread a thin layer of mango-flavour cream on the cake board
Place the first layer of crepe and mango-flavour cream
Keep the cream as even as possible each time
otherwise the thickness will be uneven when the cake is sliced
You can decide how much cream you apply according to your preference
a crepe cake with at least 25 layers will
make the cake have a certain thickness
Repeat the above steps
until the crepe and cream are all used up
mask the outer side slightly
scrape off the excess cream with a spatula
If you want to make the cake more beautiful
you can have a simple decoration
Add icing sugar and milk powder
Adding milk powder can make the whipped cream a little stiff
It can be whipped until stiff peak at medium and high speed
When the mixing whisk feels obvious resistance and fine lines appear in the cream
then stop whipping
If the cream is over-whipped, add a small amount of cream
and mix at low speed to back to normal
After applying a layer of cream on the surface
use a spatula to scrape from the outside to the center at an angle of about 15 degrees
to smooth the surface
If you like masking the cake, you can apply cream on the sides
or you can see the layers like this
Use piping tip#686, which can create a variety of shapes
pour the remaining cream into a piping bag
the split part upward
squeeze out a small amount of cream with one hand
Turn the turntable slightly with the other hand
You can also decorate different piping shapes according to your own preferences
Garnish with mango dices in the center
raspberries and mint leaves
sprinkle a small amount of edible gold powder
A fresh, no-bake mango crepe cake is done.
It’s my favorite tasting time
The big mango dices are paired with fragrant mango cream and light crepes
Tastes so different and refreshing
You can make your own crepe cake at home And send your work to my facebook
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See you next time