Chocolate-blackberry izba crepe cake

I haven’t made izba cake in years, so I wanted to revisit it, using my newfound love for making crepes. So we have tubes of cocoa-mochi crepes stuffed with whipped yuzu-mascarpone cheesecake mousse, brown butter-ruby chocolate macerated blackberries, chocolate feuilletine, and chantilly cream. Izba cake is typically done with tubes of pastry, but I subbed that out with the gluten-free mochi crepes, because I found them to be really delicious, and I wanted to do a crepe cake that wasn’t just a mille crepe. To inspiration to use blackberries was because I couldn’t get ahold of cherries(thank you, people who keep taking everything from the grocery stores). So I had to change gears and go with whatever berries were available, and that was blackberries. I found that the flavors actually worked nicely in this dessert, since the chocolate was limited to either ruby chocolate, or cocoa powder in the crepes, so it was very balanced.

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Makes a 6-slice cake:
For the crepe batter:
1/2 cups mochiko
1/4 cup cocoa powder
starter dough*
1 cup soy milk
1/4 cup heavy cream
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted
2 eggs
1 egg white
1/2 teaspoon vanilla extract
a pinch of salt

Combine everything in a blender, pureeing until smooth. Line a nonstick batter with a very thin layer of butter. Pour about 3 tablespoons of batter onto the pan, rotating the pan to spread it out. Cook on medium heat for the first side for about 3 minutes, before carefully peeling with a rubber spatula and flipping, allowing it to continue cooking for another 2 minutes. Repeat with all of your batter for another 9 times, just to get 10 crepes. The batter should be sufficient for getting at least 15 crepes.

For the starter dough:
1/4 cup mochiko
1/4 cup water

Mix together and microwave for 1 minute.

For the yuzu-mascarpone:
16 oz mascarpone cheese
2 tablespoons granulated sugar
1 teaspoon gelatin powder + 1 tablespoon water
2 tablespoons yuzu juice
a pinch of salt
1/4 teaspoon vanilla extract

Melt gelatin, salt, and sugar into yuzu juice. Pour into the mascarpone and whip with a paddle attachment with the vanilla until doubled in volume. Transfer to a piping bag.

For the blackberries:
2 cups blackberries
1/4 stick unsalted butter, browned
2 tablespoons yuzu juice
1/4 cup grated ruby chocolate
2 tablespoons granulated sugar
a pinch of salt

Toss together and allow to sit at room temperature for 10 minutes.

To make the feuilletine:
3 chocolate-mochi crepes

Bake at 200 degrees F for about 1 hour. Crush into flakes. Cool completely before using.

For the chantilly:
1 1/2 cups heavy cream, chilled
1/4 cup confectioners sugar
1 teaspoon vanilla extract
1/4 teaspoon xanthan gum
a pinch of salt

Whip together to stiff peaks. Transfer to a piping bag with a star tip and refrigerate.

For garnish:
Ruby chocolate

For assembly:
To start, pipe about 1 tablespoon of mascarpone mixture in a row along a crepe, and place blackberries onto the mascarpone. Roll up into a scroll. Repeat with 9 more crepes. Line up 4 crepes and pipe a row of mascarpone between each one, and on the exterior. Place on 3, and repeat. Do this with 2 more crepes, and then the top one. Use an offset to even this out. Repeat with this a layer of the chantilly. Garnish with your feuilletine. Pipe on dollops of cream on the very top as well. Grate ruby chocolate on top, then garnish with squares of it.

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