- Combine all the dry ingredients, and mix.
- Add water, milk and butter and mix with a mixer at low speed until combined.
- Add the eggs, and keep mixing.
- Put the batter into the fridge for an hour.
- Before baking, pour in boiling water, mix up again.
- Bake very thin pancakes. Let them cool. Use a 16cm mold to line each pancake.
* You can roll up the scappings and decorate the cake with them.
- Place the berries and sugar on the stove, and cook until the sugar dissolves.
- Stir the agar with a teaspoon of sugar; add to the cherries stirring intensely, and cook for another 3-4 minutes.
- Remove from the stove, and let it cool.
- Soak the gelatin with water, and let it swell.
- Slightly whip the yolks, sugar and vanilla sugar; add the starch, and stir. Trickle hot milk and do not forget to stir. Cook over medium heat with constant stirring until thickened.
* If lumps suddenly appear, mix with a blender until smooth. Dissolve the gelatin; add to the cream, stir and cool.
- Combine the pastry cream with mascarpone, stir until fully combined.
- Whip the cream until soft peaks and combine with the cream. Whip the cream at a medium speed for a minute.
- Melt the chocolate and let cool. Add 5 tablespoons of mousse to the chocolate, stir.
- Assemble the cake in a 16-17 cm mold.
- Lay the cling film down in the bottom of the mold, and cover the sides with acetate film.
- Put one pancake on the bottom of the mold; pour the mousse with a ladle, and put another pancake. Repeat five times.
- Then, a layer of cherry confit, pancakes and mousse again.
- Then pour some chocolate mousse, cherry confit, and pancakes with mousse again.
- The last layer should be the mousse.
- Cover the cake with cling film, and put it into fridge overnight.
- Remove the mold and the cling film in the morning.
You can decorate the cake with chocolate glaze or with pancake "roses".