French Crepes Cake Layered With Blueberry Sauce And Topped With Mango Mousse

After so many days I am back with another recipe. I have made French Crepe Cake filled with Blubbery sauce and topped it with Mango mousse. Crepes are very popular in France, it is like a very thin pan cake that can be filled with fruits, vegetables, nutella etc etc. Crepes cake is the layers of crepes that are stuck on top of each other till it form into the shape of a cake. I used blueberry sauce to layer the cake and finally covered it with egg-less mango mousse.Tangy taste of mousse and sweet taste of blueberry complimented the taste and the cake was yum. I made this as my entry in Blogger's Buzz competition.

Blogger's Buzz is not any common virtual event, it is an "Actual" event that will take place in London on 23rd Feb 2013. We are all very excited to be a part of Blogger's Buzz and hope to have lot of fun.

Ingredients
For Crepes (will make 40 crepes)

• 2 cups all-purpose flour
• 1 cup milk
• 6 tablespoons butter, melted
• 3 eggs
• 4 tablespoons granulated sugar
• 1/4 teaspoon salt

For Bluberry Sauce

• 100 grams white chocolate
• 1/4 cup heavy cream
• 1 cup blueberry
• 2 tbsp  unsalted butter.

For Mango Mousse (see step by step pictures here)

• 1 cup alphonso mango pulp
• 1 sachet of gelatin
• 1/4 cup milk
• 2 1/2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp fresh ginger (adrak) juice
• 1 tsp finely crushed mint leaves (phudina)
• 3/4 cup whipped cream 

Method:
For Crepes

1. Mix all the ingredients till it forms smooth batter.
2. Melt the butter in the non stick pan and add a spoon full of the batter on it, swirl until the pan is covered with the batter.
3. Cook till the crepes leaves the sides, flip and cook on another sides for 2 minutes.
4. Keep reapateing the step till all the crepes are ready. 

For Bluberry sauce

1. Grind together cream and blueberries till cream turns in light purple color
2. Take pan and heat cream-blueberries mixture with white chocolate and butter.
3. Mix till chocolate and butter melts.
4. Allow it cool.

For Mango Mousse
(see step by step pictures here)

1. Soak gelatin in 5 tbsp of cold water.
2. Add the mango pulp, milk and sugar, mix well and bring to boil, while stirring continuously.
3. Remove from the flame and strain the mixture using a sieve.
4. Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cubes vessel to avoid any lump formation.
5. Add whipped cream and fold gently and freeze till you assemble the cake

Assembling cake

1. Take one crepe and spread bluberry sauce on it, cover it with one more crepe and cover it with blueberry sauce again.
2. Keep repeating till the same step till all the crepes are done.
3. Freeze for sometime.
4. Cake the cake and cover it with mango mousse. I used the simple spoon technique called as forming waves to decorate the cake.

Take all the crepes

 Lay on the plate and spread blueberry sauce.

 

 Keep repeating the step and assembling the crepes.

This is how it will look when all the crepes are assembled.

 

 Finally cover it with mango mousse and top up with blueberry sauce.