I made a mango crepe cake with raw mango in cream with mango puree. I made the crepe a little bigger than usual (about 18cm) and it looks rich and more appetizing. I put a lot of mango puree in the buttercream, so even with the cream, the mango flavor is very strong. Mango puree can vary slightly depending on the sweetness of the fruit, so I made it in a ratio of 5 mango : 1 sugar. Be sure to add lemon juice to the puree as it makes the color darker and adds flavor. I think it cuts well when raw mango goes in and hardens a little in the refrigerator.

[ Ingredients]

4 Eggs

40g Sugar

1g Salt

3g Vanilla extract

200g Cake flour

500g Milk

70g Melted unsalted butter

450g Unsalted butter

180g Powdered sugar

180g Cream cheese

3g Vanilla extract

90g Heavy cream

170g Mango puree

160g Mango puree

2g Gelatin

[ Recipe]

1. Beat eggs, add sugar and salt vanilla extract and mix.

2. Sift the flour through a sieve, add a little milk and mix, then add all the remaining milk and mix.

3. Add melted butter, mix, filter through a sieve, and rest for 1 hour.

4. Put the crepe dough in a frying pan (18cm), bake over low heat and cool.

5. Whip the softened butter at room temperature, sieve sugar powder, mix with a spatula, and whip thoroughly.

6. Add cream cheese and vanilla extract and whip, add fresh cream and whip well.

7. Add mango puree and whip to complete the cream.

8. Spread cream on the crepe, stack 4 sheets, and put the mango in the middle.

9. After repeating the work, smooth the sides and top and squeeze the cream on the edges.

10. Add melted gelatin to mango puree, mix, place on cake and harden in the refrigerator.