How to Make Pancake cake

Ingredients

• 7 oz (200 g) brown sugar
• 6 oz (175 g) butter
• 9 fl oz (250 ml) double cream

• 5 oz (140 g) gluten-free plain flour mix
• ¼ tsp xanthan gum
• a pinch of salt
• 1 tsp vanilla extract
• 6 fl oz (180 ml) milk
• 3½ fl oz (100 ml) water
• 2 large free-range eggs
• 2 tbsp butter, melted, plus extra for frying

• 18 fl oz (500 ml) whipping cream
• 13 oz (375 g) gluten-free chocolate hazelnut spread
• 4 oz (110 g) pecans, roughly chopped

1. For the caramel sauce, combine the soft brown sugar and butter in a saucepan. Warm over a low heat, stirring, until the sugar has dissolved.
2. Add the cream, stir well, and bring to the boil over a moderate heat. Simmer for 4-5 minutes until thickened and golden-brown. Remove from the heat and set aside to cool slightly.
3. For the pancakes, combine all the ingredients in a food processor or blender. Blend on high until smooth. Chill for 1 hour.
4. After chilling, melt a knob of butter in a large nonstick crepe or sauté pan set over a medium heat until hot.
5. Add a small ladle of the pancake batter to the pan, tilting to coat evenly with the batter. Cook until set and coloured underneath, about 30-45 seconds, before flipping and cooking for another 20-30 seconds.
6. Slide out of the pan onto a plate lined with greaseproof paper. Repeat step 6 for the remaining crepes, using a little fresh butter for each one.
7. To serve, whip the cream in a bowl to almost stiff peaks. Warm the chocolate hazelnut spread by microwaving it in a small heatproof bowl until smooth and runny. Reheat the caramel sauce in the same way.
8. Spread the crepes with the cream, chocolate spread and caramel sauce, stacking them on a cake stand.
9. Top the cake with a thick layer of the remaining cream and a drizzle of caramel sauce. Top with chopped pecans before serving.