Rose Crepe Cake with Raspberry Cream

Whisk the eggs with Jerusalem artichoke syrup and a pinch of salt.

Pour in the milk, add the starch, and gradually incorporate the rice flour. The batter should have the consistency of thin kefir.

Stir in the melted coconut oil and pitaya powder for color.

Cook the crepes in a non-stick skillet without oil.

Combine the cream cheese, soft quark, pureed raspberries, and raspberry juice. Optionally, add pitaya powder or pink matcha for a richer hue.

Spread the cream evenly over each crepe, then fold the crepe in half.

Shape the rose: arrange 4 folded crepes in an overlapping line, spread with cream, and roll them up tightly—this will be the center of the rose.

Continue layering the remaining crepes with cream to build out the petals.

Chill the cake in the refrigerator for 2 to 3 hours.