A pancake cake without flour and rich in protein.
Whisk together the eggs, egg whites, curd, a pinch of salt (sweetener of your choice) and 30 g of soy protein in a bowl. Set aside for 10 minutes to rest.
Heat the pan and pour the batter into it. Spread evenly, cover the pan with a lid and cook on low heat for ~4-5 minutes on one side. Flip over and cook for ~1-2 minutes on the other side. I ended up with 5 pancakes.
Swell gelatin.
Mix all the cream ingredients and add the gelatin dissolved in a hot water bath. Mix and allow the mixture to thicken slightly.
Assemble the cake: place 1/4 of the cream on each pancake.
Finished product weight 740
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
