Pancake stack cake
- 400g plain flour
- 1tsp baking powder
- 2tbsp caster sugar
- 4 medium eggs, beaten
- 4 medium egg yolks, beaten
- 800ml semi-skimmed milk
- 75g unsalted butter, melted
- 200g raspberries
- 2tbsp icing sugar, plus extra for dusting
- 300ml whipping cream
For the pancakes, put the flour, baking powder and sugar in a large bowl and make a well in the middle with a wooden spoon. Combine the beaten eggs with the beaten egg yolks and, stirring constantly, gradually pour into the bowl. Once all the egg has been added, add the milk and continue stirring until smooth. Add 50g of the melted butter.
Heat a 20cm frying pan over a medium heat and brush with a little of the remaining melted butter. Add a ladle full of the batter to the pan and cook or 2-3mins on each side until golden. Remove onto a cooling rack and cook in batches until you have roughly 20 pancakes.
Place 150g raspberries in a bowl with the icing sugar and crush with a fork. Whisk the cream until it can hold its shape then marble through the crushed raspberries.
Stack the pancakes on top of one another, spreading a layer of the cream between each one.
Add a little cream to the top of the cake, decorate with the remaining raspberries, then dust with icing sugar.
Best served immediately.