Crepe cakes are also called Mille crepes, which translates to "one thousand crepes", which reflects the many layers of the cake. These cakes look imposing and are a popular choice for birthday cakes in my family. If baking a cake is not appealing, this no-bake cake may be for you. Rest assured, this mango crepe cake is not as complicated as it looks; the only thing is that you need to make a lot of crepes! The crepes are layered with mango-flavoured vegan whipped cream and then garnished with an intense mango puree and whipped cream decoration.
For this crepe cake, I have kept it simple with mango; however, there is much you can do with flavours. You can make it with whipped cream as I have, or use Nutella, chocolate cream or any flavour of your choice. You can also add fresh berries or fruit. My all-time favourite is coconut.
If you are a mango fan, try my mango-flavoured shrikhand tartlets. Also, for another cake idea, see my Calcutta Christmas cake. You don't need to wait until Christmas, by the way!
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Ingredients
- Mango
- Mango puree (store-bought)
- Vegan whipping cream
- Plant-based milk
- Plain flour
- Sugar
- Icing Sugar
- Vanilla essence
- Olive oil
See the recipe card for quantities.
Instructions
To begin, we will make fifteen crepes for the cake. We will only use twelve to thirteen of them; however, I factored in enough batter to make fifteen in case a few spoil.
I used a nine-and-a-half-inch frying pan which gives crepes seven inches in diameter.
Add the plain flour and the sugar to a bowl and slowly add the plant-based milk and whisk to a smooth batter.
Heat a non-stick pan and brush with olive oil. When the oil is hot, add 70 ml of the batter into the centre of the pan. Then, moving quickly, swirl the pan to move the batter to the edges of the base of the pan. Let the crepe cook for about one minute.
Repeat the process with the remainder of the batter, brushing the pan with oil when necessary. Don't stack the crepes until they have cooled, or they will stick together.
Now for the filing. First, we need to reduce the mango puree. Pour it into a pan over high heat and bring to a rapid boil. Immediately turn down to a simmer until the puree is at coating consistency. Set aside to cool.
Now to make the whipped cream. In a bowl, add the vegan whipping cream and the icing sugar. Whisk until it forms stiff peaks. Refrigerate for a couple of minutes, then gently fold in 100 gms of the reduced mango puree. Again refrigerate to set. Whipping may take longer than when using dairy cream.
Assemble the cake: Place the first crepe on the plate you intend to use to serve. Using a palette knife, thinly spread a layer of the mango whipped cream onto the crepe. Continue until you have used up all of your crepes.
Finish the top crepe with a layer of whipped cream and cover the sides of the cake with whipped cream as well. Bits of the crepes will show through on the sides, but that is OK.
Add the remaining cream into the piping bag with the star-shaped nozzle and the remaining mango puree into the bag with the small, round nozzle.
Using the piping bag containing mango puree, pipe a spiral onto the top of the cake. Using a toothpick, create a spider web pattern.
The, using the piping bag containing the whipped cream, pipe small rosettes around the edge of the cake. Finish with a spot of mango puree in the centre of each rosette.
Refrigerate your cake for at least 30 minutes before serving.
Finally, enjoy!
How-To Video
Here is a video guide to making your vegan mango crepe cake.
Substitutions
If not vegan or dairy-free, you can use double cream instead of vegan whipping cream. Reduce the whipping time so as not to over-beat the cream.
Equipment
Palette knife to create a smooth surface.
Two piping bags.
Two piping bag nozzles: one star-shaped nozzle and one with a small round nozzle.
Crepe pan or frying pan. I used a nine-and-a-half-inch frying pan, giving seven-inch crepes.
Storage
You can refrigerate this crepe cake for up to three days. It is best fresh, though, as the crepes tend to become tough and rubbery.
You can make the crepes in advance and freeze them. Place parchment paper between each crepe if you stack them to freeze so they do not stick together.
Top-Tips
Make your crepes as thin as possible and keep them separated as they cool, or they will stick together.
Ensure the crepes have cooled before constructing the cake; otherwise, the whipped cream and mango puree may run.
📖 Recipe
FAQ
They are similar but not the same. The main difference between a crepe and a pancake is that pancakes have a leavening agent, and crepes don't. Pancakes are also smaller and thicker, whereas crepes are thin and more extensive.
Aim for a batter that is roughly the thickness of double cream. When pouring the batter into the pan, it needs to be able to quickly run to the edges of the pan so that a thin crepe results.
Chilling the crepe batter for a few hours is ideal for producing the best quality crepes.
When making sauces or reducing a liquid, coating consistency occurs when the liquid pours off a spoon but leaves a coating on the spoon.
Food Safety
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
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