CAKE WITH CREPES

Put all the ingredients for the patisserie, except the yolks and vanillin, in a medium pot, over medium heat.

Constantly mix the mixture with a hand whisk until it thickens and the cream thickens. Once the cream is ready, remove from the heat and add the vanillin and the yolks. Mix with quick movements so that the yolks are not cooked.

Cover with a transparent film and set aside until it comes to room temperature.

We make the mixture according to the instructions on the package.

Butter a non-stick pan, put it over medium heat and as soon as it burns well add a ladle of the soup mixture.

After finishing with the whole mixture, leave the crepes aside.

In a large serving dish, we place a crepe and on top spread a tablespoon of the patisserie cream and a teaspoon of jam. We place a crepe on top and repeat the procedure.

Place the cake in the refrigerator for at least half an hour.

Decorate the cake with seasonal fruits and icing sugar.