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Sophia

Sophia Rivera

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Mango Crepe Cake

1 h 40 min
6 min
Easy
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Prepare this crepes cake with maría cookies flavor and 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 don't need an oven to prepare it, what are you waiting for?
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Ingredients

10 servings
  • 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 eggs for crepes
  • 1/2 cup of cajeta - Mexican carmelized goat milk sweet for crepes
  • 1 teaspoon of liquid vanilla for crepes
  • 3 packages of Marie biscuit 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 thin slices, for layers
  • 1 cup of whipped cream to decorate
  • 2 cups of mango cut into thin slices, to decorate
  • to taste of peppermint to decorate

Preparation

For the praline, blend the caramelized nuts until obtaining a powder, set aside.
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 frosting.
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 frosting, in a bowl mix the whipped cream with the filling you reserved, cover the cake with this preparation and refrigerate it to set well. Decorate with mango slices to form a rose and mint leaves. Cut and enjoy.

PRESENTATION

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

TIPS

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

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Esha
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Ratings (1)
Veronica Beltran
28/10/2018 22:03:32
Muy fácil de hacerlo y sebe muy rico

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