First success in confectionery!

After many failed attempts I managed to prepare a cake which I  even dare to serve it to guests as well. This is my chockolate pancake.

Preparation: Prepare traditional pancake batter using corn flour (proportions are the same as for ordinary pancake). Bake the batter traditionnaly, but be careful because corn flour settles very easily, thus liquid batter needs to be stirred after each baked pancake. After you have baked all pancakes, cook pudding using glutenfree pudding powder (e.g. Haas brand) following the recipe on the package. (If you use lactose-free milk or sweetener for making the pudding, you can offer it for guests with lactose sensitivity or diabetes). Cool the completed pudding by stirring to make it lukewarm (but still liquid) and spread a pancake with it and put in on top. Spread it again, put on top and so on. Spread the uppermost pancake with pudding, sprinkle the top with cocoa powder and sugar or sweetener. In the following step put the cake into the refrigerator for two hours, but it is better to leave it in the fridge for the whole night, so that the pudding will congeal sufficiently and will not melt down. This way you can cut nice slices for the guests.