How to make
Cake tin - diameter 8″ (20 cm), greased and covered with baking paper.
The chocolate is melted in a water bath. Remove it from the heat and add the diced butter. Stir, until it has melted. Add the cornflakes and mix by hand, until a homogeneous mixture is obtained.
The mixture is poured into the cake tin with a ring and pressed to the base with palms or a glass with a thick bottom.
Mix the milk, eggs and flour in a bowl and beat with a wire whisk, until a pancake batter is obtained.
Fry 11 pancakes in a medium-sized pan with a lump of butter over moderate heat, by adding a small lump of butter before adding each new ladle of pancake batter and spread it all over the bottom of the pan with the silicone brush. The baked pancakes are set aside.
The gelatin is soaked in a little cold water to swell.
Heat the milk, vanilla and half of the sugar in a saucepan. Beat the egg yolks with the remaining sugar, flour and a little cold milk in a mixer bowl.
The hot milk is removed from the stove and added in a thin stream to the yolk mixture, by constantly stirring with a whisk.
The mixture is placed back onto the heat and with a wire whisk, stir for another 10 minutes, until it thickens or begins to leave traces in the cream. Remove it from the heat, cool it for about 10 minutes and add the gelatin, by stirring continuously, until it melts. Cover it tightly with foil and cool it completely.
Assembling the Pancake Cake: One pancake is placed in the cake tin on top of the cornflake base. It is poured with cream and covered with another pancake, etc. and it is finished off with a pancake. The cake is left in the refrigerator for about 2 hours.
Sprinkle lightly with powdered sugar.
The Pancake Gateau Cake is ready.
