TO MAKE CREPES:

1. Sieve together the flour, baking powder, salt and caster sugar.
2. Combine the milk, water, vanilla and melted butter, then beat in the eggs.
3. Add the egg mixture to the dry ingredients and mix well to combine.
4. Pass through a sieve and refrigerate for 1 hour.

TO COOK THE CREPES:

1. Cook thin crepes in a crepe pan brushed with melted butter. Allow the crepes to cool before assembling the cake.

TO MAKE THE CUSTARD/ CRÈME DIPLOMATE:

1. Allow the milk to come to a simmer on low heat. Meanwhile, make a paste with the sugar, corn flour, eggs and vanilla.
2. Pour some of the hot milk into the paste, whisking quickly so that the eggs don’t scramble. Whisk until smooth.
3. Add the rest of the milk, whisk well, and return the custard to the saucepan.
4. Place on low heat and allow it to boil and thicken, then remove from the heat.
5. Add the butter, mix well, and pour the custard into a container. Cover with clingwrap directly on top to prevent a “skin” from forming. Chill in the fridge until needed. Before use, whisk until smooth. Whip the cream and fold it into the smooth custard in 3 stages.

TO ASSEMBLE THE CAKE:

1. Place a little of the custard on your cake stand, then place the first crepe on the stand. Spread with about 30-40 ml of the custard and repeat the layering until you have used up all the crepes and custard.

PRO TIP: Leave the cake plain until you are ready to garnish and serve the cake. It is best to allow the cake to be refrigerated for a few hours before serving. The custard will set between the layers of the crepes, making it easier to cut the cake.

1. Top with fresh raspberries or any other berries of your choice. Dust it with icing sugar, serve and enjoy!