Crepe Cake with Coconut Cream
50—60 Min
If you fancy making a cake but aren't too handy with an oven, this crepe cake is made one layer at a time of wonderfully soft crepes, mango puree and a coconut cream. If you want a taller crepe cake (to serve more people), simply double the quantities of ingredients and layer the cake up twice as high. Have fun building!
Ingredients 4 Portions
- 2 Stk.Mangoes
For the crêpes
- 300 mlAlmond milk, unsweetened
- 40 gCoconut flour
- 40 gTapioca flour
- 3 tsp.Coconut sugar
- 3 tsp.Coconut oil, melted
- 6 Eggs
- 1 pinchSea Salt, Coarse
- Coconut oil to fry the crêpes
For the coconut cream
- 250 gCoconut yogurt
- 2 tsp.Honey
- 0.5 tsp.Veggy Sweet Seasoning Mix
- 1 Stk.Bourbon Vanilla Pods, Whole
Preparation
- 1
Combine the ingredients for the crêpes in a stand mixer or use a hand blender.
- 2
To make the coconut cream: Add the coconut yogurt Veggy Sweet mix, honey and the pulp of the vanilla pod to a bowl and combine. Place in the fridge.
- 3
Peel the mangoes and use a hand blender to puree the flesh, then add coconut blossom sugar to taste (depending on how sweet the mangoes are.)
- 4
Heat a non-stick (crêpe) pan and fry the crêpes on both sides in a little coconut oil.
- 5
Coat the crêpes alternately with the coconut cream and the mango puree. Finish off with the coconut cream. Garnish with slices of mango as required.