< Back
Tiramisu Crepe Cake from Kate’s low carb muffin and cake base mix. It’s glutenfree, dairy-free, without any added sugar.
If you are obsessed with tiramisu or crepes, you have got to try our recipe.
There is a bit coffee and cocoa in the batter, this is the base of the cake. The cream is very simple with vegan mascarpone and whipping cream with some delicious strawberry jam between the layers.
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
●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.
