Gluten-Free Matcha Raspberry Crêpe Cake

Blend the raspberries with water and strain to remove the seeds. Set the raspberry mixture aside.

In a large bowl, whisk together the eggs, agave syrup, vanilla extract, milk, and oil.

Gradually add the gluten-free flour, whisking until the batter is completely smooth and free of lumps.

Stir in the strained raspberry puree mixture from earlier.

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.

Remove the cooked crêpe and repeat with the remaining batter.

Dissolve the matcha in 50 mL of water.

In a separate bowl, whisk together the mascarpone, agave syrup, and dissolved matcha until the mixture is thick and smooth.

Fold in the whipped cream.

Layer the crêpes with the matcha mascarpone cream in between each layer.

Chill the assembled cake in the refrigerator for at least one hour before serving.