The calculation is for 23-25 crepes.
- Mix the flour with cocoa and bakingsoda, sift into a deep bowl, add salt and sugar, and mix.
- Combine the milk and water, pour into the flour mixture, stirring with a whisk; then pour in the vegetable oil, then the eggs. Stir until uniform, and put in the fridge under the lid for 1 hour.
- Use the frying pan with a diameter of 17cm (6.70 inch). Pre-heat the pan well, just before frying, pour boiling water into the dough and mix.
- Align the first 8 crepes immediately after baking with a 16cm (6.30 inch) ring. Save the trimmings and use in the decor. Don't align the rest.
- Before assembling the cake, cool the crepes completely, and keep a little under the film in the fridge.
- Mix 10g (0.35 oz) of sugar with pectin.
- Mix the rest of the sugar and glucose syrup with thawed cherries, and heat in a saucepan to 104F (40C).
- Pour the sugar with pectin into the rain, constantly stirring the mass; bring to a boil, and boil for 20-30 seconds. Remove from the heat, add the lemon juice, and stir.
- Cool the mass completely. You can use just cherries or cherries in jelly (to taste).
- Soak the gelatin in cold water.
- Bring the mascarpone to room temperature.
- Grind the yolks with sugar until paste; meanwhile, bring the cream with milk to a boil over a medium heat. Pour it in a thin stream into the yolks, mix and return to medium heat; cook, stirring constantly, to 180F (82C). Remove from the heat, dissolve the gelatin, if necessary, and strain through a sieve into a mixing bowl.
- Cover the mass with cling film, and cool to room temperature.
- Next, whip at medium speed with a whisk attachment, gradually adding mascarpone to the cream.
- Keep the mass under the film in the fridge for 6-8 hours.
- Stir with a spatula before assembly. The weight of the finished cold mousse is about 550g (19.40 oz).
- Melt the chocolate (optional!) in the microwave.
- Bring the cream to the first signs of boiling in a saucepan.
- Pour the cream over prepared chocolate, set aside for 1-2 minutes, and then mix thoroughly until completely homogeneous.
- Lay an 18cm (7.09 inch) ring with an acetate film, and tighten it along the bottom with foil.
- From five crepes, make "the sides" by laying them slightly overlapping each other along the edge of the ring. Put one crepe on the bottom.
- Lay 8 crepes with aligned edges on top of each other at the bottom of the ring, greasing each with a small amount of ganache.
- Put a small amount of cream and cherries on all other crepes, and roll into a tube. Assemble the cake in the desired shape (spiral, snail, roses, etc., laying out the twisted pancakes in random order until they run out). If desired, coat the cake with ganache.
- Cover the top of the cake with the edges of the crepes. Close completely with film in contact, and put in the fridge for 6-8 hours to stabilize.
- Decorate as desired.