CREPINI LAYER CAKE

Ingredients:

  • 20 Egg Thins with Gluten-Free Grains
  • Vanilla Mousse
    • 1/2 cup plus 2 tbsp whipping cream divided
  1. 1/4 cup powdered Swerve Sweetener divided
  2. 3/4 tsp vanilla extract divided
  3. 4 ounces cream cheese softened
  4. 1/2 ounce cocoa butter melted and cooled
  • Sprinkles
  • Top with blueberries & raspberries , blueberries, strawberries, or raspberries as toppings
  • Directions:

    1. In a medium bowl, beat 1/2 cup of the cream with 2 tbsp of the sweetener and 1/4 teaspoon of the vanilla extract until it holds stiff peaks.
    2. In a large bowl, beat the cream cheese with the remaining sweetener and vanilla extract.
    3. Beat in the melted cocoa butter until smooth (mixture may get quite thick).
    4. Add the remaining 2 tbsp of whipping cream to the cream cheese mixture and beat until combined. If the mixture is still very thick, add another tbsp of cream.
    5. Fold the whipped cream into the cream cheese mixture until well combined. 
    6. Take out Crepini Egg Thins with Gluten-Free Grains out of the fridge and begin layering Crepini then mousse, then Crepini until you have a stacked cake
    7. Add layers of fruit if you desire
    8. Repeat and cover the top of your cake with mousse and fruit toppings
    9. Refrigerate after layering
    10. Pair with coffee or espresso

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