🌱To start, let's make the pastry cream. In a bowl, mix the egg yolks, sugar and cornstarch, stirring until the yolks are pale yellow.

🌱Pour the milk into a saucepan and heat until just simmering. Remove from heat and slowly pour a thin stream of the milk into the egg mixture while stirring constantly. Pour everything back into the saucepan. Cook the cream while stirring constantly until thickened. Once thick, cook for 1 more minute while stirring.

🌱Use an immersion blender to blend the hot cream until smooth. Cover with plastic wrap touching the surface and refrigerate for 3 hours.

🌱For the batter, simply mix all the ingredients in a bowl. If lumps form, you can strain the batter.

🌱Cook the pancakes.

🌱Whip the cream to soft peaks and fold into the chilled pastry cream. Mix well, then assemble the cake by layering the pancakes with the cream filling.

🌱Optionally, dust the top with matcha powder to give it a brighter green color. 🌿