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Slice up mangoes into thin slices. To assemble the cake, adjust a mousse cake mold to the same diameter as crepes, place it on a serving platter, and line the mold with acetate cake collar. Place the first crepe in the mold, spread a thin layer of the whipped cream, and place another crepe.
This mango layer crepe cake (aka Mille crepe cake) is a deliciously upgraded version of simple French crepes. Layered and decorated with honey mango, the cake is full of memories and emotions. It is like sunshine on the table.
Slice up the remaining mangoes into very thin slices using a mandoline slicer (the thinner slice, the easier to curl). Use a sharp knife to cut each oval slice into two long slices. Twist mango slices into spirals and arrange them over the top of the cake.
Directions. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely. Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners’ sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.
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