Mango/Strawberry Crepe Cake

Ingredients (for 6 inch cake):

To make the crepe:

1. Put the egg in the bowl and loosen it, and add sifted cake flour.

2. Add sugar, salt and mix. Add melted butter and mix well.

3. Add milk, mix and sieve.

4. Put mixture in fridge for at least 30 minutes or overnight.

5. Apply small amount of oil to the pan and pour in about a ladle of the crepe mixture. Turn the pan to thin it and turn it over when the air bubble comes up.

6. After making all crepes, cool them down in room temperature.

To make the filling cream:

1. In a clean bowl, whisk cream and powdered sugar until soft peak form.

2. Thinly slice strawberry or mango or other fruit you like.

Assemble:

1. Apply enough cream on a one piece of crepe and arrange thinly sliced fruit. Apply some more cream and stack with another crepe. Repeat the process until done.

2. Put the cake in fridge to set for a least 3 hours or over night.

3. Dip a sharp knife into hot water and clean before every cut to get beautiful edges.

4. Serve immediately.