Instructions: Blend the flour egg yolk oil and milk in a processor until the batter is the thickness of single cream.

Cover set aside in a cool place for at least 30 minutes.

Meanwhile make the filling.

Bring the milk and ground almonds slowly to the boil on the simmering plate cover and set aside for 15 minutes.

Beat the egg yolks with 25g sugar until fluffy.

Beat in the flours then blend in the milk mixture.

Return to the rinsedout pan and stir slowly to the boil on the simmering plate.

Add a few drops of almond essence and float the cream on the top to prevent a skin forming.

Cover and cool.

Whisk the egg whites until stiff then whisk in the remaining sugar to make a stiff shiny mixture: carefully fold into the cooled almond custard.

Cover and set aside.

Heat and lightly all a 180mm base pancake pan.

Fry paper thin pancakes and set aside.

lightly butter a 180 to 205mm round ovenproof dish.

Lay a pancake in the bottom spread about 2 tbsp custard on the pancake and lay a second pancake on top.

Continue until all the filling is used. Finish with a pancake you will probably use 8 in all.

Brush the top with melted butter.

Dust heavily with icing sugar and cook on the gnd shelf on the floor of the roasting ovenfor 40 to 45 minutes or until hot to the centre.

Cover pancakes with the cold plain shelf on the second runners if they are becoming too brown.

Cut into wedges and serve immediately with poached plums and blackberries.

Left over pancakes freeze well without a filling; interleave with greaseproof paper so you can defrost us many as needed.

aga tip: lightly oil the simmering plate or a second frying pan by the pancake pan. After frying the first side of the pancake on the boiling plate flip it onto the simmering plate or second pan to cook the second side then fry another. Itll take half the time. A delicious cake of wafer thin layers of pancakes with a hot almond souffle mix in between served with autumun fruits.

Serves 8

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