Crepe Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 25 g |
Ingredients
- In addition
- 150 grams Dark couverture chocolate
- 4 Tbsps Whipped cream
- mint (for garnishing)
- For the cream
- ½ lemon (juiced)
- 75 grams powdered sugar
- 500 grams Quark
- 200 milliliters Whipped cream
- For the crepes
- butter (for baking and for the mold)
Preparation steps
For the crepe batter: combine flour with a little milk, hazelnuts and cocoa, mix until smooth. Add eggs, butter, salt and remaining milk. Mic until smooth and let rest for about 20 minutes. Heat a little butter in a crepe pan, pour a small ladle of batter into pan and swivel pan so that batter is evenly distributed. Bake on each side for 1-2 minutes or until golden brown. Prepare 8-9 crepes in the same manner. Cool.
For the cream: soak gelatine in cold water. Separate eggs. Whisk egg yolks with slit vanilla pod, lemon juice and powdered sugar over hot water bath until white and creamy. Add squeezed gelatine and stir to dissolve. Remove from heat and cool, stirring. Remove vanilla pod and add quark. Beat cream until stiff and fold into cream. Beat egg whites until stiff. Fold into cream and place cream into a piping bag with a large tip.
Chop chocolate and melt over hot water bath with the cream. Cool down.
Place crepe on a cake plate and drizzle with a little chocolate. Pipe some cream in a spiral manner and continue layering crepes, chocolate and cream until all ingredients are used, finishing with a chocolate crepe layer. Refrigerate for at least 2 hours.
Garnish with mint and serve.
