Ricotta-Berry Crepe Layer Cake

1. Layer 1/4 cup of ricotta cheese across one crepe from edge to edge.

2. Dot small amounts of berry jam (1/3 of total amount) across the layer of ricotta cheese.

3. Layer 1/4 cup fresh berries over crepe.

4. Layer 1/4 cup of ricotta cheese over second crepe from edge to edge and place on top of first crepe layer.

5. Top with second 1/3 amount of berry jam and 1/4 cup fresh berries exactly like previous layer.

6. Continue exactly the same with third layer.

7. On the fourth layer, spread remaining 1/4 cup of ricotta cheese across crepe from edge to edge and top previous three layers.

8. Lay the fifth crepe on top of the fourth crepe and dust with powdered sugar.

9. Chill for one hour and then serve in wedges.

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Nutrient	Quantity
Total fats	32.6518 g
Protein	41.2938 g
Carbohydrates	186.761 g
Energy	1189.024 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2778 g
Water	233.288 g
Aspartic acid	4.2663 g
Calcium, Ca	715.6 mg
Fiber, total dietary	13.408 g
Carotene, beta	81.84 g
Niacin	0.3155 mg
Vitamin A, RAE	297.6 g
Arginine	2.2655 g
Riboflavin	0.6052 mg
Fatty acids, total saturated 20:1	0.0288 g
Glutamic acid	7.5227 g
Sodium, Na	526.528 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3194 g
Total lipid (fat)	32.6518 g
Manganese, Mn	0.0789 mg
Proline	3.5765 g
Fatty acids, total saturated 16:0	10.0678 g
Fatty acids, total saturated 8:0	0.2951 g
Choline, total	59.72 mg
Sugars, total	119.1362 g
Serine	1.917 g
Fatty acids, total saturated 10:0	0.5679 g
Fatty acids, total saturated 18:0	3.1769 g
Vitamin B-6	0.1386 mg
Selenium, Se	39.16 g
Ash	3.5965 g
Vitamin D	24.8 IU
Fatty acids, total saturated 18:1 undifferentiated	7.1338 g
Pantothenic acid	0.5602 mg
Phenylalanine	1.6553 g
Copper, Cu	0.2121 mg
Thiamin	0.0578 mg
Retinol	290.16 g
Methionine	0.7765 g
Iron, Fe	7.8192 mg
Carbohydrate, by difference	186.761 g
Phosphorus, P	422.24 mg
Folate, total	47.36 g
Fatty acids, total saturated 4:0	1.4235 g
Fatty acids, total saturated 22:1 undifferentiated	0.0224 g
Alanine	1.9221 g
Cholesterol	126.48 mg
Valine	2.0329 g
Fatty acids, total saturated 18:2 undifferentiated	0.677 g
Glycine	1.0504 g
Fatty acids, total saturated 14:0	3.3827 g
Zinc, Zn	2.9728 mg
Isoleucine	1.7218 g
Fatty acids, total saturated 12:0	0.3918 g
Fatty acids, total polyunsaturated	0.9548 g
Leucine	3.4959 g
Vitamin A, IU	25136.112 IU
Folate, DFE	47.36 g
Tryptophan	0.3228 g
Vitamin C, total ascorbic acid	57.4464 mg
Phytosterols	19.2 mg
Fatty acids, total saturated 6:0	0.2306 g
Tyrosine	1.6996 g
Vitamin B-12	0.8432 g
Vitamin K (phylloquinone)	2.728 g
Fatty acids, total saturated	20.5876 g
Histidine	1.3014 g
Fatty acids, total monounsaturated	9.0558 g
Threonine	1.6398 g
Folate, food	47.36 g
Vitamin D (D2 + D3)	0.496 g
Vitamin D3 (cholecalciferol)	0.496 g
Vitamin E (alpha-tocopherol)	0.4648 mg
Magnesium, Mg	33.68 mg
Lysine	3.575 g
Potassium, K	383.6 mg
Cystine	0.3841 g
Fluoride, F	30.4 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0	0	0	0
Ricotta cheese	1 cup	431.52	7.5392	32.1904
crepe	5	0	0	0
berry	1 cup	312.704	69.0458	0.3494
jam	0.5 cup	444.8	110.176	0.112