Ingredients
Pancakes
milk
250ml
8.25fl oz
1cup
16.75tbsp
rice flour
120g
4.20oz
0.48cup
8tbsp
eggs
2pc
olive oil
10g
0.34fl oz
sugar substitute
4g
0.14oz
0.27tbsp
green barley powder
2tsp
Filling
ricotta
250g
8.75oz
1cup
16.75tbsp
soft curd 5%
170g
5.95oz
0.68cup
11.39tbsp
sugar substitute
4g
0.14oz
0.27tbsp
fresh strawberries
to taste
Method
Here we have a very simple cake that will help to cheer you up at any time of the year! Green pancakes with an unusual taste and a strawberry curd layer with fresh strawberry pieces… It’s a perfect sugar-free cake for everyone who wants to keep fit!
Ingredients
For the dough:
- 250 ml milk | 8.50 fl oz
- 120 g rice flour | 4.25 oz
- 2 eggs
- 10 g olive oil | 0.35 oz
- 4 g sugar substitude | 0.15 oz
- 2 tsp green barley powder
For the filling:
- 250 g ricotta | 8.80 oz
- 170 g soft cottage cheese 5% | 6.00 oz
- 4 g sugar substitute | 0.15 oz
- fresh strawberries to taste
Cooking
If you want the pancake to be absolutely equal, then you better use a metal ring (in the pictures, the diameter is 14 cm | 5.5 inch).
- Whisk the ingredients for the dough with a mixer and bake the pancakes on both sides.
- Smear the ring with butter (or with vegetable oil). Preheat a skillet. Also smear it with a little butter (or with a little vegetable oil). Place the ring in the skillet and pour the dough into the center. The more dough you place, the thicker the pancakes will be. Use a knife to carefully separate the pancake if they stick.
- Whip the ingredients for the custard. Better do this with a hand blender. Smear the pancakes evenly with the custard. Add strawberries to some layers.
The cake is done!
Bon Appetit!
