For the crêpe dough, mix eggs, 2 tablespoons of sugar and 1 pinch of salt with the whisk of the mixer, add milk. Stir in flour in portions without lumps. Let dough rest for about 15 minutes. Heat a coated pan (approx. 20 cm Ø) and brush thinly with oil.
Bake 16-18 crêpes in it, but add 1 sauce ladle of dough each. Swivel the pan to spread the dough. Bake at medium heat for about 3 minutes, turning once. Let the crêpes cool down.
For the filling, select strawberries and blackberries, wash and drain if necessary. Puree the berries, up to about 100 g for the decoration, and pass through a fine sieve. Soak gelatine in cold water.
Heat half the purée. Squeeze the gelatine and dissolve in the hot berry puree. Remove from heat and stir in the rest of the purée. Leave to cool and stir in the quark. Whip the cream until stiff and pour in 100 g sugar.
Fold under the berry quark.
First stack the crêpetorte only halfway so that it is more stable and the weight does not press out the bottom layer of cream. To do this, place 1 crêpe on a cake plate (approx. 25 cm Ø) and spread approx. 3 tbsp. of cream on top, leaving approx. 1⁄2 cm free at the edge.
Cover with 1 crêpe and also spread with cream. Repeat the process until about 8 crêpes are stacked. Chill for approx. 45 minutes. Then layer the remaining crêpes and cream on top, finishing with cream.
Put 3-4 wooden skewers vertically into the cake to stabilise it. Chill for at least 4 hours.
Remove wooden skewers for cutting. Decorate with remaining berries.