Mochi crêpes cake

Preparation

1) For the mochi crêpes batter:

1. Sift together flour and glutinous rice flour, place in a bowl and make a well in the middle.
2. Add salt with egg and sugar to the well. 
3. Add melted butter to the well.
4. Using a whisk, gradually mix the liquid (egg-, butter-, salt- and sugar mixture) in the centre with the flour to form a dough, adding the milk in between, also gradually, and mix to form a smooth dough.
5. Pour the batter through a sieve, cover with cling film directly on the dough and cool it for about 1-2 hours.
6. Mix the batter well again.
7. Heat a small frying pan (about 14 cm), butter it, fry 8 crêpes one after the other (after each crêpe, put a damp cloth underneath the pan to reduce the heat from the pan a bit) and let them cool down.

2) For the soy sauce syrup:

1. Put water and sugar in a small saucepan and bring to a boil over high heat. 
2. When the mixture boils, reduce heat to medium, add Kikkoman soy sauce, simmer for about 3 minutes and cool to room temperature.

3) For the soy sauce cream:

Whip the cream and when it starts to stiffen, add the soy sauce syrup and sugar and whip until stiff. 

4) For the cake setup:

1. Place a 14 cm cake ring on a plate, put a crêpe in it and spread thinly with some of the cream.
2. Repeat the process until all the crêpes and cream are used up. Chill the cake for about 1 hour.
3. Remove the cake ring and serve the cake.