Kiwi Mango Crepe Cake

Ingredients for Crepe:

200g Daisy Cake Flour 

55g Powdered Sugar

2g Iodized Salt 

480g Fresh Milk

330g Whole Eggs

60g Unsalted Butter

Ingredients for Filling:

400g Evaporated Milk

50g Water

46g Cornstarch 

100g Honey   

75g Egg yolk  

60g Unsalted Butter

400g Whipping Cream

4g Vanilla Extract

400g Ripe Mango

200g Kiwi

0.50g Green Food Color

Making your Crepe:

1. Sift URC Sampaguita Soft flour. 
2. In a separate bowl, mix together sugar, salt, coffe powder, and fresh milk. 
3. Add the eggs one at a time. Mix well in between.
4. Add the melted butter. 
5. Pour the liquid mixture into the flour and mix.
6. Strain the mixture twice.
7. Divide the batter into two. Add two drops of green food color on one part then mix until well combined.
8. Heat non-stick skillet on medium high heat. Brush with melted butter.
9. Pour a fair amount of crepe batter on the skillet. Make sure it is enough to cover the skillet thinly. As soon as the batter is poured, swirl the skillet to evenly coat it with the batter.
10. Cook the crepe for about 2 minutes on the first side and less than a minute on the other side.

11. To flip the crepe, lift a corner with a spatula then use your fingers to carefully lift the crepe as you use the spatula to flip the crepe over.
12. Cool the cook crepes on a cooling rack. Do not pack too many as the steam build-up will make them soggy. 

Making your Filling:

1. In a sauce pan, cook together evaporated milk, water, cornstarch, egg yolk, honey, and unsalted butter in medium-high heat until thick. Set aside to cool.
2. Using a stand mixer with the whisk attachment or an electric hand whisk, beat the whipping cream until stiff peaks form. Be careful not to overmix. 
3. Beat the cooled cooked custard mixture into the whipped cream. 
4. Divide the filling into two. Add chopped mango on one part and add chopped kiwi on the other. Set aside. 

Assembling your Kiwi Crepe Cake:

1. In a large plate, place a crepe. With an ice cream scooper or measuring spoon, spread about 2 scoops of the filling with chopped mango fruit. Spread evenly with an offset spatula.
2. Then place another layer of crepe. 
3. Spread the same amount of the filling with the chopped kiwi fruit. Spread evenly with an offset spatula. 
4. Place another layer of crepe. Repeat these steps alternating the two fillings prepared until all the cooked crepe are layered in and top layer is a clean slate of crepe. 
5. Garnish the crepe with mango and kiwi fruit slices.
6. Chill the cake before serving.