Indulgent Vanilla Pancake Cake

To make the crème pattisiere, pour the milk into a saucepan and heat until simmering. Stir occasionally to prevent the milk from burning.

In a separate bowl beat together the egg yolks and sugar until combined. Add the flour and vanilla bean paste and mix together until smooth.

Gradually pour the heated milk into the egg mixture, stirring between each addition to avoid lumps.

Blend together and then pour all of the mixture back into the saucepan and continuously stir until it reaches simmering point.

Once the mixture has thickened remove from the heat and continue to stir for a few minutes before covering and allowing to cool.

Once the mix has fully cooled, store in the fridge.

To make your pancakes; whisk together the flour, milk, eggs, salt and vanilla extract to a smooth batter.

Pour into a greased and preheated frying pan and tilt the pan to allow the batter to spread into all the available space.

Fry for 2-3 minutes then flip and cook for a further few minutes, until golden.

Place the pancake on a plate and repeat the process until the batter has been used up.

Separate the pancakes with a sheet of baking paper between each layer to stop them sticking.

Keep the pancakes aside to cool.

Once the pancakes have cooled, begin to stack them on a cake board of cake stand.

Spread the chocolate sauce and the vanilla crème patissiere between alternate layers until you run out of pancakes.

Spread the remaining crème pattisiere on top of the remaining pancake and decorate with mixed berries and icing sugar.

Leave the cake to firm up in the fridge for a few hours before serving.