Mango Crepe Cake

Ingredient

3 eggs
40g sugar
1g salt
150g cake flour
375g milk
50g melted unsalted butter

Mango

300g unsalted butter

250g powdered sugar
100g whipping cream
10g vanilla extract
80g mango puree

100g white chocolate

40g whipping cream
60g starch syrup
5g gelatin sheet
80g warm mango puree
Food coloring (orange, yellow, white)

Procedures:
1. Mix the (3) eggs, (40g) sugar, and (1g) salt together.
2. Sift (150g) cake flour to the mixture.
3. Use the 1/3 of the milk and mix.
4. Add the rest of the milk and mix well.
5. Add (50g) of melted unsalted butter and mix.
6. Strain the paste, cover it with plastic wrap, and refrigerate for one hour.
8. Pour chilled paste into a pan on low heat. Stir frequently as you pour.
9. When it turns to bubly surface, flip it over and cook a few minute more. Then
remove it from the pan and cool them off.

1. Peel mangoes and slice them thinly (this makes them easier to roll)

1. Whip (300g) of room temperature unsalted butter until creamy.

2. Add (250g) of powdered sugar a little at a time.
3. Whip until smooth.
4. Scrape the edges of the bowl as you mix to ensure ingredients are mixed
thoroughly.
5. Add (100g) of whipping cream and (10g) of vanilla extract and continue mixing
them thoroughly.
6. Add (80g) of mango puree and mix well.

1. Stack crepes evenly and cut into 3 even strips. (10 crepes made in the tutorial)
2. Spread the cream on the cree strips and attach them together, making a long
strip.
3. Roll them.
4. On the 3rd strip, add sliced mangoes and cover them with cream. Roll it again.
5. Repeat the process until it became a thick roll, fill one side of it with cream
and stand it on the center of your tray.
6. Repeat the porcess on adding crepes and mangoes slices.
7. When the roll is thick enough, fill in the top and sides with whipped cream.
8. Let it chill and harden in the refrigerator for at least 5 hours.
9. Once chiled, ice with buttercream frosting.
10. Allow cake to chill again.

1. Put (100g) of white chocolate, (40g) of whipping cream and (60g) of starch syrup
in a microwave-safe bowl and microwave for 30 secs.
2. Mixed them up after.
3. Add (80g) of warm mango puree and mix.
4. Add (5g) shet of macerated gelatin to the mixture and blend well.
5. Color the mixture with food coloring.
6. Remove the mango fibres by straining the mixture.
7. Cool to lukewarm.
8. Poor the icing over the cake.
9. Chill cake until the icing is solid then garnish with mango chunks and slices