Strawberry rhubarb crêpe cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.
By: Cuisine l'Angélique
PORTIONS: 15
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
PREPARATION
Jam:
- 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.
- Using a potato masher, mash the remaining pieces to desired consistency (some pieces may remain).
- Add cornstarch mixture, stirring constantly with a whisk, until thickened.
- Let cool completely in the refrigerator.
Crêpes:
- Bake pancakes according to recipe instructions.Use two pans if you can; this will allow you to do this step more quickly.
- Allow pancakes to cool to room temperature before assembling.
Assembling the cake:
- 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.
- Do not put jam on the very top crêpe.
Ganache:
- In a small saucepan, combine milk substitute and chocolate. Heat over low heat until the chocolate is completely melted.
- Remove from heat, add the margarine, and mix well.
- Coat the pancake with the ganache, letting it run down the sides.
- Refrigerate pancake cake until ready to serve.
A refreshing cake that will surprise your guests.