Berry Trilogy Cake

Preparation

Crepes:
Put all the ingredients in the blender, blend at medium speed for a few seconds until smooth.
Heat a medium-sized Teflon or non-stick pan, and pour ¾ of a ladle of the mixture, distributing it over the entire pan in circular and leaning motions. Cook for a few seconds until the sides are golden, and flip. Cook for a few more seconds, and take it out. Repeat the process until using all the mixture.

For the Chantilly cream:
It is important that the cream is very cold. Using a beater, whip the cream for 3 minutes and add the powdered sugar until it has the consistency of heavy cream. Divide the cream into three parts to prepare the filling.

Raspberry Chantilly cream:
Whip 1/3 of the Chantilly cream with ¾ cup of raspberries and rose essence. The idea is to grind them with the beater, so that the raspberries incorporate to the cream. Set aside.

Strawberry Chantilly cream:
Grind the strawberries using a food processor and mix them with another 1/3 of Chantilly cream. Add the teaspoon of poppy seeds and reserve.

Blackberry Chantilly cream:
Grind the blackberries in the food processor and add them to the rest of the cream. Add the maqui berry powder in folding motion, and reserve.

Cake assembly:
First put a crepe as a base, then a generous layer of raspberry cream; then another crepe and a generous layer of blackberry cream; another crepe and strawberry cream, and so on until using all the crepes.
Decorate the cake topping as you wish, with Chantilly cream, blackberries, raspberries, and strawberries.