How to make
Soak the gelatine in a little cold water. Put the egg yolks in a pan on the stove on low heat, add sugar and beat with a mixer until white. Add corn starch, dissolved in a little water, stir and add a trickle of milk. Stir constantly until the cream thickens.
Remove it from the heat, add gelatin and rum extract and stir vigorously until dissolved. Allow the cream to cool and then mix the beaten cream gently.
Take a suitable tray and put the first pancake in. Brush it with a little cream, put the second pancake on and add cream again, then add the thinly sliced fruits, and continue to stack until you run out of ingredients.
Spread the top with plenty of cream and sprinkle with crushed nuts. Optionally, you can make a decoration using grapes. Put this sweet pancake cake in a refrigerator for 3 hours before serving.
