Mango Mille Crepe Cake

Ingredients :

Milk 225g
Egg 130 g
Salt 1/4 tsp
Flour 65g
Icing Sugar 28g
Butter ( melted) 30g

Cream
Milk 170g
Instant Custard powder 100g
Heavy whipping cream 360g
1 Mango sliced and cubed

Method for crêpes batter:
1) Melt the butter in a microwave about 30 second

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour. Sieve the batter into a container cover and rest for one hour.

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use.

Method for assembling cake:

1) Mix the milk and custard powder in a mixer for low speed till thick.

2) Whip the heavy cream. Fold a quarter of the whipped cream into the pastry cream, then the rest.

3) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream and one slice of mango. Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

4) Chill for 2 hours. Dust with sifted Icing sugar. When ready to serve, slice it like a cake.