Vanilla Crepe Cake

Ingredients

• 75 g flour (all-purpose flour)
• 170 ml skim milk (skim milk (can use plant-based))
• 1 vanilla flavor shot (for the batter)
• 175 g low-fat vanilla quark (low-fat vanilla quark)
• 12 g protein powder (protein powder (whey casein recommended for thickness))
• 1 vanilla flavor shot (for the cream; use 2 if you prefer it sweeter)
• 1.5 Lotus cookies (Lotus Biscoff cookies, crumbled for topping)
• cooking spray (cooking spray (or butter/oil) for frying)

Steps

1. 1

   Place the flour together with the milk and the vanilla flavor shot in a small food processor and mix until a smooth batter forms.

2. 2

   Heat a small frying pan (Ø12 cm) until it is very hot.

3. 3

   Spray the pan with cooking spray (or use a little butter/oil).

4. 4

   Cook thin crepes from the batter. Use about 3/4 of a ladle per crepe; you should be able to make 10-11.

5. 5

   Let the crepes cool down completely on a wire rack after cooking.

6. 6

   Meanwhile, make the vanilla cream by mixing the quark, the protein powder, and the vanilla flavor shot together. Optionally, you can add a little cinnamon.

7. 7

   Build a tower of the cooled crepes and spread a little of the vanilla cream between each layer.

8. 8

   Place a small springform ring (Ø12 cm) around the tower and put the cake in the refrigerator for an hour until it has become more compact.

9. 9

   Spread the remaining cream around the outside of the cake.

10. 10

    Sprinkle the crumbled Lotus cookies over the top of the cake.

Notes

Using whey casein protein powder results in a thicker, fluffier cream compared to standard whey. Total macros for the recipe: 507 kcal, 79g carbs, 38g protein, 5g fat.

Nutrition per serving

• dessert
• high-protein
• low-calorie
• cake
• crepes
• vanilla
• breakfast