Desserts 🤖 AI Generated

Cardamom Rose Crepe Cake (50-Layer)

Delicate fifty-layer crepe cake infused with floral rose water and warm cardamom, stacked with silky cream filling. This Fat Switch version swaps heavy butter cream for Greek yogurt and reduces sugar by 25%, saving 230 calories per serving while delivering the same luxurious, melt-in-mouth indulgence.

45m

Prep Time

35m

Cook Time

Servings

350

Calories

22g

Protein

🛒 Ingredients

✓ 1 cup all-purpose flour
✓ 2 large eggs
✓ 3 tbsp unsweetened almond milk
✓ 1/4 cup water
✓ 1 tbsp melted coconut oil
✓ 1/2 tsp vanilla extract
✓ 1/4 tsp sea salt
✓ 1 tsp rose water
✓ 1/2 tsp ground cardamom
✓ 200g plain Greek yogurt (0% or 2%)
✓ 1 tbsp coconut oil (softened)
✓ 60g erythritol
✓ 10g honey
✓ 1/2 tsp rose water
✓ 1/4 tsp ground cardamom
✓ 1 tbsp pistachios (crushed, for garnish)
✓ Edible rose petals (optional garnish)

👨‍🍳 Instructions

1. Make the Crepe Batter: Whisk flour, eggs, almond milk, water, coconut oil, vanilla, and salt in a blender for 30 seconds until smooth. Strain through fine mesh. Stir in 1 tsp rose water and 1/2 tsp cardamom. Let rest 15 minutes at room temperature.

2. Prepare the Filling: In a bowl, fold together Greek yogurt, softened coconut oil, erythritol, and honey until combined. Gently stir in 1/2 tsp rose water and 1/4 tsp cardamom. Divide filling into two small bowls; refrigerate until crepe assembly begins.

3. Cook the First Crepe: Heat an 8-inch non-stick skillet or crepe pan over medium-high heat. Lightly butter the surface. Pour 2 tbsp batter into center; immediately tilt and rotate pan in circular motions to spread into a thin, even circle. Cook 20–25 seconds until the bottom is pale golden.

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4. Flip and Finish: Flip the crepe using a thin spatula and cook the reverse side for 5–8 seconds until set. Transfer to a clean plate. Repeat until you have 50 crepes, stacking them flat between parchment paper. This should yield 50 crepes from the full batter.

5. Begin Layering (First Serving): Place one crepe on a small serving plate. Spread 1 tsp filling evenly over it. Top with another crepe. Repeat this crepe-filling pattern 24 more times (50 crepes total for one cake, 25 layers). Press gently as you stack to ensure even settling.

6. Chill and Settle: Cover the assembled cake loosely with plastic wrap. Refrigerate for at least 30 minutes (or up to 4 hours). This allows the layers to bond gently and the filling to set, making slicing cleaner.

7. Garnish and Plate: Remove cake from fridge. Dust the top lightly with crushed pistachios and a few edible rose petals if desired. Use a warm, damp knife to slice the cake in half (creating two generous servings). Wipe the knife between cuts for clean edges.

8. Serve and Enjoy: Plate each half-cake on a dessert plate. Drizzle a tiny amount of honey around the plate's edge if desired. Serve immediately at cool room temperature or chilled. The crepes will be tender and the filling creamy.

📊 Nutrition per Serving

Calories350 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#crepe cake recipe low-calorie#rose cardamom dessert healthy#Greek yogurt cream cake

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