Crepe Cake with Cream Cheese Filling
Eggs and cream cheese provide protein, while cream and butter add fat and make the filling smooth. Thin almond crepes are layered into a tall cake, and psyllium helps the batter hold together. Extended chilling makes the layers stable and easy to slice.
Mix the almond flour (30 g), psyllium (9 g), erythritol (20 g), vanilla (1 g), Himalayan salt (1 g), 10% cream (180 g), and eggs (300 g). Beat the batter and rest it for 10 minutes so the psyllium can absorb some moisture.
Heat a pan and grease it with the butter (10 g). Cook thin crepes using about 50 g of batter for each, until browned on both sides.
For the cream, whip the 35% cream (115 g), 30% sour cream (180 g), cream cheese (250 g), vanilla (2 g), and erythritol (10 g) until smooth. Trim the crepes with an 18 cm ring, spread them with cream, and stack the cake.
Grind the sugar-free milk chocolate (30 g) and sprinkle it over the top. Chill for at least 12 hours.
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