Vanilla Mille Crepe Cake

Preparation steps

• Preparation: You can make pancakes the day before or make them in the morning, but you must leave them to cool well. You can also freeze the pancakes, but put baking or wax paper between each pancake, wrap them well in transparent foil and put them in the freezer bag. Beat eggs, add milk, add flour, oil, vanilla and combine everything well so that there are no lumps. Leave in the fridge for at least half an hour, I usually make the dough in the evening and bake pancakes in the morning. Before you start making pancakes, add sour water, orange extract and orange liqueur, mix everything well and set aside for half an hour. Coat the pan with very little oil or melted butter and when the pan is well heated (if you use butter, add it only when the empty pan is well heated, otherwise the butter will change color) and pour the mixture as much as your pan, turn in all directions to spread the mass everywhere equally. Bake until the top becomes dry, carefully turn the pancake over and bake until slightly browned on the bottom as well. For this cake, the pan should be 18 cm in diameter, if the pan is bigger, it will need more cream or you will have to coat it very thinly with the prepared filling. Earlier, while I was making pancakes, I didn't coat the pan every time with a thin layer of oil, since I've been doing that, my pancakes are better baked, you work the way you've done so far.
• You must also make the cream earlier because it must cool well before it is combined with the mascarpone cheese. Pour 650 ml of milk with 75 g of sugar into the pan, if you like it sweeter, add more sugar, for those of us who don't like a lot of sweets, it's too dark, and let the milk boil. Stir the thickener into the rest of the milk, add vanilla, bourbon, vanilla sugar, orange extract (if you don't want vanilla extract, you can thinly peel the orange peel and put it to cook in the milk, before you boil the milk, remove the crust). of milk and density and unite all together. Pour the boiled milk slowly into the egg yolk mass, stirring constantly, return it to the pan and cook until it thickens. Remove from the heat. Soak the gelatin with a teaspoon or two of cold water and leave it to swell. Add a tablespoon of hot milk, mix and add to the hot cream and combine everything well. Stir a little with a wire to cool the mass and not to form a crust on the surface. Put a thin transparent foil over the cream and leave the cream in the fridge to cool well. When you are ready to make the cake, whisk the mascarpone cheese and add the egg yolk cream little by little, stirring constantly to whisk the smooth and shiny cream.
• Take a cake stand, if you want you can put that cake tray, put a very thin layer of cream on the tray in the middle and put the pancake over, coat the pancake with a well full spoon of cream, put the pancake over the cream again and so on until you have the material. (for me it was exactly enough for 20 pancakes) coat the last one with thin layers and you don't have to. Put the hoop around the cake and leave it to stand in the fridge overnight and for the filling to set well.
• Before serving, grate the chocolate over the upper crust (you can also make small roses from whipped cream), decorate with raspberries, fast with powdered sugar, put a few mint leaves or some edible flowers. (can small tiny roses)
• Cut into smaller pieces and serve..if you can serve with raspberry fruit sauce, which you will make like this: 350 g of raspberries (can be frozen) 1 to 2 tablespoons of sugar, 2 teaspoons of lemon juice and half a teaspoon of vanilla, put everything together in pot and let it boil and cook for 5 minutes, remove from the heat and strain through a strainer. Leave to cool well and before serving the cake pour a little fruit sauce, if desired. Enjoy !!!
• Pleasant !!!!