Fit Tiramisu Crêpe Cake

Ingredients

• 350 g Egg whites
• 2 Eggs
• 220 g Brownie-flavored oat flour
• 200 ml Milk
• 350 g Greek yogurt
• 200 g Light cream cheese
• 30 g Erythritol
• Coffee (A splash, just enough to flavor the cream.)
• Unsweetened cocoa powder (For decorating, as needed.)
• Cooking spray (For lightly greasing the pan; mentioned in the transcript.)

Steps

1. 1

   Place the egg whites, eggs, brownie-flavored oat flour, and milk in a large bowl. Whisk until you have a smooth, lump-free batter.

2. 2

   Heat a nonstick pan over medium heat and lightly grease it with cooking spray, if necessary. Pour in a small amount of batter at a time, tilting the pan to spread it into a thin layer.

3. 3

   Cook each crêpe until the surface sets and the underside is golden, then flip it with a spatula and cook the other side. The transcript indicates approximately 3 minutes per side; repeat until all the batter is used, then let the crêpes cool.

4. 4

   To prepare the cream, place the Greek yogurt, light cream cheese, erythritol, and a splash of coffee in a bowl.

5. 5

   Mix the ingredients until you have a smooth, uniform, velvety cream.

6. 6

   Assemble the cake by alternating a crêpe with a generous layer of cream. Continue until all the crêpes and cream have been used, finishing with a layer of cream.

7. 7

   Finish with a dusting of unsweetened cocoa powder.

8. 8

   Cover the cake and let it rest in the refrigerator. The longer it rests, the creamier the layers become; for a good consistency, chill it for at least 1 hour.

Notes

The description specifies 350 g of Greek yogurt; the transcript states 150 g, so the quantity from the description has been retained as the primary source. Store the cake in the refrigerator and consume it within 2 days.

Nutrition per serving

• dessert
• breakfast
• fit
• high-protein
• vegetarian
• oat-based
• no-bake
• refrigerated