Crepe layer cake with walnut jam

Method

1. Whisk flour, baking powder and icing sugar in a large bowl. In a separate bowl, whisk eggs, milk, cream, butter and vanilla. Make a well in centre of dry ingredients, whisk in milk mixture until batter is smooth. 

2. Heat a medium non-stick frying pan over a medium heat. Grease, then pour in about 1/4 cup of the crepe mixture and swirl to thinly coat bottom of pan. 

3. Cook for 30 seconds to 1 minute or until set. Flip and cook for 30 seconds or until pale golden. Transfer to a plate. Repeat with remaining mixture to make about 18 crepes. 

4. To make walnut jam, put the walnuts in a food processor and process until a fine powder forms. Transfer to a large saucepan. Add remaining ingredients and set over a medium heat. Cook, stirring constantly, for 10 minutes or until thick. Transfer mixture to a bowl and set aside to cool to room temperature. 

5. To make chocolate ganache, put the cornflour and cream in a small bowl and mix to combine. Put the chocolate in a large heatproof bowl over a saucepan of simmering water and stir gently until the chocolate is just melted and smooth. Add the butter and cream mixture, and stir until smooth. Set aside in a cool place until mixture is thick enough to spread. 

6. To assemble cake, lay 1 crepe on a plate. Spread with a thin layer of jam. Repeat until all crepes and jam are used, finishing with a crepe. Spread ganache over top. Stand for 10 minutes, then serve.