x
ImagenReceta
Sophia

Sophia Rivera

ADVERTISING
4 Photos
Recipe of Mango Cake with Crepes
Sophia

Sophia Rivera

Recipe of Mango Cake with Crepes
Sophia

Sophia Rivera

Recipe of Mango Cake with Crepes
Sophia

Sophia Rivera

Recipe of Mango Cake with Crepes
Sophia

Sophia Rivera

x
Select File


Validate Cancel
4

Mango Cake with Crepes

106 minutes
Easy
10 servings
1
Prepare this crepes cake with maría cookies with a delicious touch of lemon, mango and cheese; covered with a delicious whipped cream with a touch of lemon zest, decorated with mango and syrup. You do not need an oven to prepare it, what do you expect?
Learn more about Sophia Rivera

Ingredients

  • 2 cups of caramelized walnut for praline
  • 4 cups of milk for crepes
  • 1 Cup of flour for crepes
  • 1/4 of Cup of Butter melted, for crepes
  • 1 tablespoon of cinnamon powder for crepes
  • 4 pieces of egg for crepes
  • 1/2 Cup of cajeta for crepes
  • 1 teaspoonful of vanilla for crepes
  • 3 packages of Maria cookie 170g each for crepes
  • 4 cups of cream cheese for filling
  • 1 Cup of condensed milk for filling
  • 1/4 of Cup of yellow lemon juice for filling
  • 1 Cup of mango for filling
  • 1 Cup of mango cut into sheets, for layers
  • 1 Cup of whipped cream to decorate
  • 2 cups of mango cut into sheets, to decorate
  • to taste of mint to decorate

    Preparation

    For the praline, liquefy the caramelized nuts until obtaining a powder, reserve.
    For the crepes, mix the milk with the flour, butter, cinnamon, egg, cajeta, vanilla and cookies until a homogeneous mixture is obtained.
    Heat a pan over medium heat and pour a little of the crepe mixture, spread and cook 3 minutes on each side or until cooked. Repeat until the mixture is finished.
    For the filling, blend the cheese with the milk, the lemon juice and the mango, until obtaining a smooth mixture. Reserve 1/3 part for bitumen.
    On a board or base for cake, place a base crepe, spread a layer of mango cream, add mango slices, praline powder and repeat to form several layers. Refrigerate 30 minutes.
    For the bitumen, in a bowl mix the whipped cream with the filling you reserved, cover the cake with this preparation and refrigerate it to take consistency. Decorate with mango slices to form a rose and mint leaves. Cut and enjoy.

    PRESENTATION

    Cover the cake with the bitumen and a mango flower in syrup.

    TIPS

    The praline is of French origin based on ground caramelized almonds, you can also get a nut.

    Did you cook this recipe?

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1030
    kcal
    51%
    Carbohydrates
    83.5
    g
    28%
    Proteins
    20.9
    g
    42%
    Lipids
    74.3
    g
    114%
    Fiber
    6.8
    g
    14%
    Sugar
    50.0
    g
    56%
    Cholesterol
    172
    mg
    57%
    Esha
    Rate this Tip.
    Ratings (0)
    Did you cook it? Be the first to rate this recipe
    SUGGESTED RECIPES
    ADVERTISING
    ADVERTISING
    ADVERTISING