Passion fruit Cheese Crepe

I just bought a recipe book of cheese dessert and snack a week ago and been trying to find time to make this recipe. Finally after buying all the ingredients yesterday I just can't wait to try it :)

Ingredients :

Bottom layer :

150 gr plain crackers, crushed using blender 

50 gr unsalted butter (personally I think this might need to add maybe 50 - 100 gr more to be 100-150 gr)

Crepe :

100 gr medium protein wheat flour

30 gr maizena (cornstarch)

2 Tbsp powdered sugar

4 egg yolks

1/4 tsp salt

300 ml milk 

1 tsp vanilla paste

1 tsp vanilla extract

1 Tbsp unsalted butter, melted

1 Tbsp cooking oil (I used olive oil)

Cream Cheese :

300 ml fresh heavy cream

300 gr cream cheese, room temperature, soften

100 gr white cooking chocolate, melt ( I water bath or Au ban Marie it)

100 gr passion fruit juice

3 sheets of gelatin : mix with water approx. 75-100 ml, dissolved it, then water bath or Au ban Marie the mixture

Top jelly :

100 gr passion fruit, use the inside only (including the seeds)

25 ml passion fruit juice

1 tsp jelly powder

200 ml water

3 drops of bright yellow food coloring

How to make :

Bottom layer :

• Stir well all the bottom layer ingredient. 
• Flatten and condensed in a 20 cm diameter round cake mold (which sides can be opened), which base has been covered with baking paper. 
• Chilled in the fridge.

Crepe :

• Sift flour, maizena and powdered sugar, set a side.
• Beat the egg yolks and salt, insert the milk gradually until it become smooth, add vanilla paste and melted butter
• Pour the batter mixture gradually to the sifted flour mix while stirring.
• Add the cooking oil evenly on the 22 cm griddle surface which has been heated.
• Start making the crepes with the batter mixture, it will generate around 10 crepes (I used around 7) make sure not to make it too thick. (Only cook on 1 side, don't flip it)

Cream Cheese :

• Cream : whisk the fresh heavy cream using standing mixer until it holds stiff (make sure not to overdone it since it will melt if you overdo it). Set aside.
• Whisk with a hand mixer : cream cheese, melted white cooking chocolate and the passion fruit juice until smooth. Add the gelatin mixture, beat well. Add the whisked cream gradually

Assemble the cake :

• Pour gradually the cream cheese mixture on top of the bottom layer evenly for a thickness around 2-5 mm (to your liking)
• Put a crepe on top of it.
• Repeat this until cream cheese mixture is all used, make sure that the cream cheese mixture is the final top (around 3-5 mm below from the top side of the cake mold).
• Cover the top with plastic cling wrap, refrigerate.

Top Jelly :

• Mix in a sauce pan : jelly powder, passion fruit juice and water, bring to boil.
• Cool the mixture, add the passion fruit. Cool it again, make sure the mixture is not warm, as this will melt our cake.
• Pour the mixture on top of the assembled cake, refrigerate until the cake hold stiff (around 1-2 hours)

After cake is stiff, release the side of the cake mold slowly, then you can start to cut and enjoy :)