Description
A sugar-free, lectin-free spin on a Moldavian traditional dessert: crepe cake.
Ingredients
- 10 chestnut crepes (the time for making the crepes is not included in the prep time)
- 400–450 grams frozen tart cherries or cherries (you can use fresh if you find)
- 2 teaspoons agar-agar (or follow the instructions on the packaging)
- 1, 2 tablespoons inulin powder/sweetener (or adjust to your liking)
- 1 cup / 200 grams cold coconut cream
- 1 tablespoon inulin powder
- 3, 4 tablespoons grated dark chocolate
Instructions
- Make the crepes as per the recipe linked in the post above (it takes about 5 minutes per crepe).
- Make the cherry filling: simmer the cherries and inulin powder on low heat for about 20 minutes, add the agar-agar, mix well and let simmer for 5 more minutes. Let the jam cool down, it will thicken as it becomes cold.
- Make the coconut whipped cream by whipping cold coconut cream with inulin powder. It doesn’t have to be super thick. Originally the cream used in this cake is actually sour cream (European style) so you can use an organic sour cream which is plant paradox compliant.
- To assemble the cake, you have to start with filling the crepes with the jam and rolling them. You start with a base of four rolled crepes, add as much cream as you want in between the layers, continue with three, two and one at the top of the pyramid. You can add as much or as little cream around it as you want, but make sure there is enough to hold the layers together.
- Finish with grated chocolate on top.
- Refrigerate for a few hours before slicing and eating.
- Use a good, sharp knife to slice the cake.
- From this quantity, you can cut 5 portions. Anything less would be too thin and risks to break.
