Ingredients

For crepes

• 2 1⁄4 cups of Blédor Pâtissière
• 4 eggs at room temperature
• 1⁄4 Cup of sugar
• 1⁄8 teaspoon of salt
• 1 1⁄2 cup of liquid milk
• 1 1/2 cup of room temperature water
• 2 tablespoons of melted butter
• 1 tbsp vanilla essence
• 2 tbps of butter to oil the pan

Mango filling

• 2 1⁄2 cups fresh or frozen mango
• 1⁄4 cup of water
• 3 tbsp white sugar
• 3 cups whipping cream
• 2⁄3 cups powder sugar
• 1 teaspoon of vanilla essence
• 120 g of mascarpone cheese, softened for 10 minutes at room temperature

Decoration of the cake

• 2 fresh mangoes

Preparation

For crepes

• Add all the ingredients in a bowl in the order indicated. Mix about 4 to 6 times, or until full incorporation. Scrape the sides of the bowl halfway if dry flour is glued. Use an electric mixer if the texture is granular.
• Place the bowl in the refrigerator for 20 minutes or overnight to rest. Start preparing the mango filling.
• Heat an anti-adhesive frying pan at medium to mild heat. Grease it with butter. When hot, pour enough batter with a lade to obtain a thin crepe. Rotate immediately to cover the bottom, adding batter if necessary.
• Wait until the crêpe develops bubbles on top and dries on the edges. Pass a spatula under the crêpe to turn it gently. Cook until the lower side has golden spots. Transfer the crêpe onto a plate to leave it to cool.
• Repeat the operation with the rest of the batter, stacking the crêpes on each other and buttering them if necessary.

Mango Filling

• Mix the chopped mango, water and sugar in a small medium-heat cooking pot. Bring to the boil and stir frequently for about 4 minutes until the mango pieces soften,. Allow to cool to room temperature, then mix until smooth and refrigerate.
• Just before assembling the cake, whip the cream, with sugar and vanilla essence until medium peaks are obtained. Add the mascarpone to the cream and beat until solid peaks are obtained.
• Mix together the mango puree and the beaten mascarpone cream. For a decorative effect: evenly share the whipped cream in two bowls. Add the mango pulp in one of the bowl. In a third bow, combine half the cream to the mango and half the vanilla cream, then mix. You should have three bowls filled with different shades of cream.

Assembly of the cake

• Choose 20 of your most beautiful crepes.
• Place a crêpe on your serving dish. Spread a spoonful of filling, starting with the darkest yellow. Spread it to the edges. Repeat the operation until there is no more filling, then continue with the lightest yellow, and finally with vanilla only.
• Spread the remaining filling on top and decorate with fresh mangoes. Place the cake in the fridge for at least 20 minutes before serving. Cut it with a sharp knife.