< Back
Ingredients:
Crepes:
- 300 g kate’s low carb muffin and cake base mix
- 2 eggs, size “M”
- 650-700 g sparkling water
- 1 tsp vanilla flavouring
- 100 g espresso
- 1 tbsp erythritol or sugar
- 10 g dutch cocoa powder
- 2 tbsp oil
Cream:
- 250 g vegan mascarpone
- 250 ml vegan whipping cream
- erythritol powder to taste
Between the layers:
- sugarfree jam to taste (now strawberry)
On its top:
- Dutch cocoa powder to taste
Preparation:
- Mix the ingredients of the crepes until lump-free.
- Make the crepes in a hot frying pan.
- Make the cream: whisk the mascarpone with the cream and the sweetener.
- Line a bowl with cling film, place a crepe on the bottom, spread a bit jam on, then cream on it. Make layers until all the crepes and cream are used up.
- Put it into the fridge for a couple of hours.
- Before serving, cover the cake on a plate and sprinkle with dutch cocoa.
Enjoy!
