Chocolate crepe cake with cherry

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.