Strawberry rhubarb crêpe cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

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ORGANIC INGREDIENTS

• 454 g fresh strawberries, finely sliced

Strawberry-rhubarb jam :

• 520 g (4 cups) strawberries, fresh or frozen, finely sliced
• 480 g (4 cups) rhubarb, fresh or frozen, finely sliced
• 105 g (1/3 cup) maple syrup
• 30 ml (2 tbsp) fresh mint, chopped
• 5 ml (1 tsp) powdered agar-agar
• 60 ml (4 tbsp) cornstarch, diluted in the same quantity of water

Crêpes:

• Double the recipe for Pancakes on the Go!

Chocolate ganache:

• 60 ml (1/4 cup) milk substitute of your choice
• 120 g dark chocolate 70 %
• 15 ml (1 tbsp) margarine

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PREPARATION

Jam:

1. Place all the jam ingredients (except the cornstarch mixture) in a large saucepan. Bring to a boil, cover and simmer over low heat for 10 minutes or until fruit begins to disintegrate.
2. Using a potato masher, mash the remaining pieces to desired consistency (some pieces may remain).
3. Add cornstarch mixture, stirring constantly with a whisk, until thickened.
4. Let cool completely in the refrigerator.

Crêpes:

1. Bake pancakes according to recipe instructions.Use two pans if you can; this will allow you to do this step more quickly.
2. Allow pancakes to cool to room temperature before assembling.

Assembling the cake:

1. On a serving plate, place a pancake. Spread it with about 3 tablespoons of strawberry-rhubarb jam, then cover with strawberry slices. Place a pancake on top and repeat the same operation until all the pancakes have been used.
2. Do not put jam on the very top crêpe.

Ganache:

1. In a small saucepan, combine milk substitute and chocolate. Heat over low heat until the chocolate is completely melted.
2. Remove from heat, add the margarine, and mix well.
3. Coat the pancake with the ganache, letting it run down the sides.
4. Refrigerate pancake cake until ready to serve.