Crepe Cake

For the crepe batter: combine flour with a little milk, hazelnuts and cocoa, mix until smooth. Add eggs, butter, salt and remaining milk. Mic until smooth and let rest for about 20 minutes. Heat a little butter in a crepe pan, pour a small ladle of batter into pan and swivel pan so that batter is evenly distributed. Bake on each side for 1-2 minutes or until golden brown. Prepare 8-9 crepes in the same manner. Cool. 

For the cream: soak gelatine in cold water. Separate eggs. Whisk egg yolks with slit vanilla pod, lemon juice and powdered sugar over hot water bath until white and creamy. Add squeezed gelatine and stir to dissolve. Remove from heat and cool, stirring. Remove vanilla pod and  add quark. Beat cream until stiff and fold into cream. Beat egg whites until stiff. Fold into cream and place cream into a piping bag with a large tip.

Chop chocolate and melt over hot water bath with the cream. Cool down.

Place crepe on a cake plate and drizzle with a little chocolate. Pipe some cream in a spiral manner and continue layering crepes, chocolate and cream until all ingredients are used, finishing with a chocolate crepe layer. Refrigerate for at least 2 hours.