Simple Gluten-Free Crepe Cake

If you don’t understand crepe cakes, give this one a try. I always thought crepe cakes weren’t tasty until I tried baking one myself. This recipe is very, very good – simple and almost calorie-free.

The hardest part is making the crepes. I used a frying pan with a bottom diameter of 18 cm.

For the cake, you will need 7 crepes. However, we’ll make twice as many to ensure we have enough, just in case some of the crepes don’t turn out perfectly.

Gluten-Free Crepe Recipe

• Eggs – 2 large (size C0)
• Milk – 200 ml
• Hot water – 200 ml
• Gluten-free baking mix – 100 g
• Salt and sweetener to taste (I use a pinch of salt)
• Butter – 2 tablespoons (melted)
• Gluten-free baking powder – 1 teaspoon

Instructions:

1. Combine all ingredients, except the hot water, in a blender.
2. Add the hot water and blend again until smooth.
3. The batter is ready, and you can start cooking the crepes. They should be thin and have small holes, which will help the cake layers stick together well.

Cream Recipe

• Ricotta – 500 g
• Greek yogurt – 2 cups (260 g)
• Gelatin – 10 g
• Water – 50 ml
• Sweetener – 5 g
• Vanilla – 10 drops

Instructions:

1. Take the ricotta and Greek yogurt out of the refrigerator in advance so they reach room temperature.
2. Soak the gelatin (10 g) in cold water (50 ml) and let it sit for 15 minutes.
3. Whisk together the ricotta, Greek yogurt, sweetener, and vanilla.
4. Gently heat the gelatin (do not overheat, just until it dissolves) and add it to the cream mixture, whisking thoroughly.

Assembling the Cake

1. Let the crepes cool slightly – they should not be hot.
2. Place one crepe on the bottom of a cake plate. Spread 100 g of cream over the crepe.
3. Cover with the next crepe and spread another 100 g of cream over it.
4. Continue layering the crepes and cream until all the cream is used up.
5. Immediately after assembly, the cake will be unstable because the cream hasn’t set yet. You can use a cake ring to hold it in place if you’re unsure about it keeping its shape. However, this shouldn’t be necessary.
6. Place the crepe cake in the refrigerator for 3 hours. After this time, it will be stable, delicious, and tender.