Crepe cake with berry sauce

 The weather is too hot ^^",  and I don't want to do anything (except sitting and watching Anime, haha).

Turning on the oven is not a good choice, even I have air conditioning, I still don't want to sit in my kitchen while baking. Actually I shouldn't complaint, as it happens every summer (but I think it become worst and worst every year).
So, if I want to make something, what should I do? Finally I think about this dessert: Crepe cake. Some people may think that it takes time when you have to cook a lot of crepes, one by one but I don't think so. Because while cooking the crepe I can watch anime, hehe, and it cook over low heat, burning it is not easy ^^.
You can see that this recipe is very large, the only reason is, my 25 cm crepe pan is very good (the 20cm one is not as good as this one), so I have to make large recipe to suit my pan. But if you have smaller pan in 20 cm, you can make only half of this recipe (and I wish I have it too). 
For equal layer of cream, weighing it before spreading is the best way, you may need 60-70g whipped cream per 1 layer. The berry sauce that I made for this crepe has tangy taste, because I want to give some contrast to the richness of the cream in the cake. You can use more or less sugar depend on your taste ^^.
I add gelatine to make the cake more manageable (plus you can cut it more neatly) but if you don't want to use it you can skip it too. Well, adding more or less of something you want, is the luxury of making dessert by yourself, right?
Serve the cake it with a lot of berry sauce, and a cup of hot is the best combination for me, but at this time of the year I may add "serve in air conditioned room", too.

Crepe cake with berry sauce

Make 23 cm round cake 

10 .................................... Eggs
400ml .............................. Milk
200ml .............................. Whipping cream
200g ................................ Sifted all purpose flour
100g ................................ Icing sugar
1tsp ................................. Vanilla extract

Sweetened whipped cream
150g ................................ Whipping cream (A)
850g ................................ Whipping cream (B)
150g ................................ Icing sugar
1tsp .................................. Vanilla bean paste
5g ..................................... Gelatine sheets

Red berry sauce
100g .................................. Strawberry puree
100g .................................. Raspberry puree
60-70g ............................... Granulated sugar 
20ml .................................. Lemon juice
1tsp..................................... Corn starch
1tbsp .................................. Water

 Mix together, eggs, milk and whipping cream.

 Add the vanilla extract, icing sugar, flour and whisk to combine.

 Pass through a sieve.

 The batter will be smooth.

 Place 25cm crepe pan over low heat. When hot pour the batter into the pan and tilt it until it cover the pan.

 Cook until golden on both side.

 Let the crepe cool before using.

 Bloom the gelatine sheets in iced cold water for at least 5 minutes.

 Warm whipping cream (A) in the microwave until hot.
Remove the gelatine sheets from the water, squeeze to remove access water, put in hot whipping cream jug and stir to combine.
Let the mixture cold to room temperature before using.

 Put the whipping cream (B) in a large bowl, add the whipping cream and gelatine mixture, icing sugar and vanilla bean paste.

 Whip until soft peaks formed.

 Place 1 sheet of crepe in 23cm cake ring.

 Spread the whipped cream over the crepe, and place another sheet of crepe over whipped cream

 Repeat until using all of the crepe (or whipped cream).

 Cover wit plastic wrap and refrigerate at least 2 hours before using.

 Put strawberry puree, raspberry puree, lemon juice and sugar  into a saucepan.

 Place over low heat until boil.

 Mix the water and corn starch together.

 Pour into the pan, stir to combine.

Boil until thicken and remove from the heat.
Let the sauce cool before using.

Crepe cake with berry sauce