Serves for an approximately 8-inch cake pan:
Make a Fluffy Pancakes the diameter of the cake pan, I made it larger and 25 scoops (125 grams) of Fluffy Pancakes and 175 ml of room temperature water.
It can also be made with Keto Pancakes, using the amount to make 5 pancakes for this type of cake pan.

For the cream: mix 120 grams (30 scoops) of Vanilla Dream with 300 ml boiling water and allow to cool. Once cooled, add 300 g of Greek yogurt and mix well. Basically you need to put 1 scoop (4 grams) of Vanilla Dream for every 10 g of yogurt. Vanilla Dream should be dissolved in boiling water, you have to use 10 ml for each scoop/4 grams of Vanilla. Example: with 300 g of yogurt you will need 30 scoops (120 g) of Vanilla Dream to be dissolved in 300 ml of boiling water.

It can also be made with cottage cheese, again 1 scoop of Vanilla Dream for every 10 grams of cottage cheese. We used 55 scoops of Vanilla Dream for 500 g of ricotta (I'm partial to 11!). Heat 330 ml of water, add the Vanilla Dream, mix, add to the ricotta and mix well.

You can also use Magic Powder instead of Vanilla Dream using 1 scoop for every 10 grams of yogurt, but this time they should be dissolved in 7 ml of water. Example: 300 g of yogurt will need 30 scoops (150 g) of Magic Powder to be dissolved in 210 ml of boiling water (in my opinion 5 ml per scoop would also be fine but I have yet to test it...). When the Magic Powder has cooled, combine it with the yogurt.

After combining Vanilla/Magic and yogurt, taste it: when it is cold the sweetness will be less noticeable. In case you want it sweeter add the sweetener you used: eritrtitol/honey/whatever you want 😜

Place the pancake on the bottom of the cake pan, pour the cream and let it rest in the refrigerator for at least 12 hours.

Before serving you can spread a layer of Creamy Bliss hazelnut or one of our other spreads. Or jam, or a coulisse of fresh fruit.

Peach coulisse: blend ripe peaches with a blender and add a few drops of lemon to keep it from blackening.

Garnish with Crunchy Cao when serving the cake (so it stays crunchy)

If desired, you can add the gelatin to the fruit smoothie (10 grams per 200 g) mix and let it stand 10 minutes. Turn on the heat and melt the gelatin while stirring. When melted turn off the heat and let cool a little. Pour over the cake after it has thickened and put it back in the refrigerator for at least 2 hours. This will make a thick layer of fruit jelly.