What is a Crepe Layer Cake?

A crepe cake, or Mille crepe cake, is a delightful French dessert comprised of alternating layers of delicate crepes and rich whipped cream, often enhanced by fruits. Unlike traditional cakes, this dessert’s beauty lies in its airy and light texture, achieved through the meticulous layering of thin crepes.

Why Try This Mango Crepe Cake Recipe?

• Easy to Make: The recipe is straightforward, requiring you to prepare the French crepes ahead of time and assemble the cake in under an hour.
• Perfect for Celebrations: This crepe cake makes a fantastic and elegant alternative to standard birthday cakes.
• Customizable: The crepe cake is incredibly versatile, allowing you to switch up flavors and fillings as desired.
• Visually Stunning: With layers upon layers of crepes and bright mangoes, this cake is a feast for the eyes as much as it is for the taste buds.

Ingredients You’ll Need

For the comprehensive list of ingredients and directions, refer to the recipe card at the end of this article.

Crepes:

Use the finest ingredients to create your crepes. Thin crepes yield the most beautiful cake. You can follow the French crepe recipe for best results.

Whipping Cream:

Select a whipping cream with at least 35% fat for the best texture. To maintain consistency, consider using a whipped cream stabilizer.

Sugar:

Granulated white sugar works wonderfully. If desired, you can also use golden brown sugar for a richer flavor profile.

Mango:

Honey mangoes are recommended for their high flesh-to-seed ratio, giving your cake a burst of flavor. You can also explore other seasonal varieties.

Flaked Almonds:

Using store-bought toasted flaked almonds adds a crunchy texture to your cake. Alternatively, you can toast your own at 300°F (150°C) for about 10 to 15 minutes.

Lime:

For an extra zing, use organic, untreated limes to create fresh zest to enhance flavor.

Instructions: How to Make Your Mango Crepe Cake

1. Prepare French crepes according to the recipe, ensuring they are thin. Allow them to cool. Cut the crepes into a 7-inch (18 cm) diameter circle using a plate as a guide.
2. Whip 1 ⅔ cups (400 g) of cold whipping cream with 2 ⅔ tablespoons (40 g) of granulated sugar until stiff peaks form.
3. Slice your mangoes into thin, even slices.
4. To assemble the cake, set a mousse cake mold on a serving platter. Line it with an acetate cake collar. Place the first crepe in the mold, spread a thin layer of whipped cream, and place another crepe on top. Repeat this layering process, adding mango slices after every three crepes until you reach the final crepe layer. Cover the mold with plastic wrap and refrigerate for 1-2 hours.
5. For decoration, whip ⅓ cup (100 g) of whipping cream with ⅔ tablespoon (10 g) of sugar until soft peaks form. Once the cake has chilled, remove it from the mold, and remove the acetate. Decorate with whipped cream, making waves or peaks, and sprinkle toasted flaked almonds around the sides.
6. Slice any remaining mangoes very thinly using a mandoline. Twist these slices into spirals and garnish the top of the cake. Finish by grating fresh lime zest over the mango curls.

Expert Tips for the Perfect Crepe Cake

• Use a firm whipped cream to ensure stability and prevent slipping.
• When decorating, whip the cream to a firm consistency for better results.
• A mandoline slicer is recommended for even mango slices, but if unavailable, use a sharp knife for thin cuts.
• Create a mango purée for a delightful drizzle over each slice, if desired.

Frequently Asked Questions