Pancake Cake

Steps

1. 1
   Whisk the eggs with the salt and the tablespoon of sugar, then whisk in the milk for the pancakes and the flour alternately until smooth. Whisk in the 2 tbsp of oil and leave the batter to rest for 30 minutes.
2. 2
   Heat a 24 cm non-stick pan over medium-high heat and wipe it with a little oil. Pour in a small ladle of batter, swirl it thin and cook for about 1 minute, until the edges lift, then 30 seconds on the other side. Stack the pancakes and let them cool; you need about 16.
3. 3
   For the custard, heat 400 ml of the custard milk with the sugar until steaming. Whisk the yolks and cornflour with the remaining 100 ml of milk, whisk in a ladle of the hot milk, then pour everything back into the pan.
4. 4
   Cook over medium heat, whisking constantly, until thick and bubbling, then 1 minute more. Stir in the vanilla, press cling film onto the surface and leave to cool completely.
5. 5
   Whip the cold cream to soft peaks and fold it into the cold custard in two additions.
6. 6
   Lay a pancake on a serving plate, spread it with 2–3 tablespoons of the cream and repeat, finishing with a pancake.
7. 7
   Heat the cream for the glaze until steaming, pour it over the chocolate, leave for 2 minutes and stir until smooth and glossy.
8. 8
   Pour the glaze over the top of the cake, letting it run down the sides, and chill for at least 4 hours, preferably overnight.
9. 9
   Cut with a sharp knife dipped in hot water and wiped between slices.