Pancake Cake with Nuts and Chocolate Cream

Ingredients

For the pancakes:

1.5 cups flour

2 eggs

2 cups milk

1 teaspoon sugar

3 tablespoons vegetable oil

A pinch of salt

For the cream:

8 egg yolks

8 tablespoons sugar

1 tablespoon flour

250 ml milk

4 chocolate wedges

For the filling:

Walnuts

Milk

Rum

Sugar

Lemon zest

Apricot jam

Chocolate cream: Whisk the egg yolks and sugar together, add the flour, pour in the hot milk in a thin stream, add the chocolate, and, whisking constantly, cook over low heat until a thick cream forms.

 For the nut filling, combine ground walnuts with milk and sugar, add a splash of rum or cognac, raisins, and lemon zest, and bring to a boil, stirring.

Make a batter and fry thin pancakes. Place the finished pancakes in a greased cake pan. Spread each pancake with a tablespoon of apricot jam. Top the jam with either chocolate cream or the nut filling.

Then lightly pour milk over the pancake cake, sprinkle with sugar, and bake in the oven until golden brown. Before serving, garnish the cake with chocolate cream.

Bon appétit!