Pancake cake with fruit

Ingredients

For the pancakes

• 250 ml milk
• 2 eggs
• 25 g sugar
• 1/4 teaspoon salt
• 5 ml vanilla essence
• 5 g baking powder
• 300 g flour
• 50 ml oil

For the filling

• 3 frozen plums
• 4 frozen pears
• 1 frozen quince
• 1/2 lemon
• 1 teaspoon cinnamon
• 100 g sugar

For the vanilla cream

• 500 ml milk
• 24 g flour
• 2 egg yolks
• 30 g margarine
• 150 g sugar
• 5 ml vanilla essence

Preparation

1. Mix 250 ml milk, 2 eggs, 40 ml oil and 5 ml vanilla essence. Stir in 5 g baking powder, 25 g sugar, 1/4 teaspoon salt and, gradually, 300 g flour, then chill the batter for 30 minutes. 2. Grease a pan with a little of the remaining 10 ml oil and cook the pancakes for 25 minutes, turning them when the edges lift away and the underside is golden brown. 3. Dice the thawed fruit and drizzle with the juice of 1/2 lemon. Put it in a pan with 100 g sugar and 1 teaspoon cinnamon; cook for 20 minutes, until softened and most of the juice has cooked off. 4. Mix 500 ml milk, 2 egg yolks, 24 g flour and 150 g sugar in a saucepan. Cook over medium heat for 10 minutes, stirring, until the cream thickens to a pudding-like consistency. 5. Take the cream off the heat, add 30 g margarine and 5 ml vanilla essence, and stir until smooth. Cover with cling film and leave to cool for 45 minutes. 6. Place a pancake on a serving plate, spread with cream and top with fruit; continue layering until you have used up the pancakes, cream and fruit. Cover the cake and chill for 3 hours before decorating and serving.