Gluten-Free Matcha Raspberry Crêpe Cake
Description
Though it might seem complex, the process is simple and meditative—perfect for those who love to get lost in the rhythm of cooking.
The cake can be stored in the refrigerator for up to two days. It is best served chilled.
Ingredients
Crêpes:
Matcha Mascarpone Cream:
Instructions
Prepare the Crêpes:
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Blend the raspberries with water and strain to remove the seeds. Set the raspberry mixture aside.
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In a large bowl, whisk together the eggs, agave syrup, vanilla extract, milk, and oil.
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Gradually add the gluten-free flour, whisking until the batter is completely smooth and free of lumps.
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Stir in the strained raspberry puree mixture from earlier.
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Heat a non-stick pan over medium heat. Pour a small amount of batter into the pan and cook the crêpes on one side only, until set.
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Remove the cooked crêpe and repeat with the remaining batter.
Prepare the Matcha Mascarpone Cream:
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Dissolve the matcha in 50 mL of water.
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In a separate bowl, whisk together the mascarpone, agave syrup, and dissolved matcha until the mixture is thick and smooth.
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Fold in the whipped cream.
Assemble the Cake:
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Layer the crêpes with the matcha mascarpone cream in between each layer.
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Chill the assembled cake in the refrigerator for at least one hour before serving.
Note
You can find other amazing gluten-free cake recipes here:
Gluten-Free Tiramisu with Hazelnut and Chocolate
Gluten-Free Matcha Pistachio Mug Cake
Blueberry Lemon Swirl Cashew Cake (Vegan)
