Sophia Rivera

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Sophia Rivera

Mango Crepe Cake

Name: Mango Crepe Cake
Prep time: 106 min
Cook time: 106 min
Yield: 10
Cuisine: Internacional
Ingredients: 2 cups caramelized walnut, for praline; 4 cups milk, for crepes; 1 cup flour, for crepes; 1/4 cups butter, melted, for crepes; 1 tablespoon cinnamon powder, for crepes; 4 eggs, for crepes; 1/2 cups milk caramel, for crepes; 1 teaspoon liquid vanilla, for crepes; 3 packages Marie biscuit, 170g each for crepes; 4 cups cream cheese, for filling; 1 cup condensed milk, for filling; 1/4 cups lemon juice, for filling; 1 cup mango, for filling; 1 cup mango, cut into thin slices, for layers; 1 cup whipped cream, to decorate; 2 cups mango, cut into thin slices, to decorate; to taste peppermint, to decorate

1h 40 mins

6 mins

Low

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Sophia Rivera

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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 portions

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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.