Crepe Cake

PREPARATION

1. In a bowl, add 120 grams all purpose flour, 80 grams powdered sugar, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 1 teaspoon strawberry essence, 70 grams curd, and 80 milliliters oil. Whisk well to combine.
2. Gradually add 200 milliliters milk and whisk until you get a smooth batter.
3. Transfer the batter to a butter paper–lined baking dish. Preheat the oven to 356°F/180°C and bake for 22 - 25 minutes. 
4. Remove from the oven and let it cool. Cut out round cake layers using a round mould. Keep aside.
5. In a bowl, add 40 grams all purpose flour, 1 egg, 1 teaspoon strawberry essence, 1 teaspoon organic food color, and 200 milliliters milk. Whisk until smooth and lump-free.
6. Grease a pan with butter. Pour a ladleful of batter into the pan and spread evenly. Cook for 1–2 minutes on each side. Repeat to make more crepes.
7. To assemble, place one crepe on a board. Place a round cake layer in the center. Pipe whipped cream on top using a piping bag, add chopped strawberries, then pipe more whipped cream. Cover with another cake layer and crepe.
8. Wrap the cake and tie with a ribbon. Decorate with whipped cream, strawberries, blueberries, and mint leaves.
9. Serve.