christiana - erm yeah, but it's not the easiest/quickest recipe I'm afraid.. tho if you use ready-made puff pastry (either baked or chilled for you to bake) you might get away with under 30 min cooking that's not including resting time tho
if you can face the hassle of making puff pastry from scratch you can use pretty much any online recipe - look for videos or step-by-step photos tho as the rolling bit is tricky. (The only time I tried I did it over 2 days! - when I used to live with my parents I'd usually leave it up to my mum to make the pastry, I'd just do the sauce )
The sauce recipe is as follows:
Ingredients
600 ml double cream OR 400 ml milk + 100 g unsalted butter (I prefer cream)
2 eggs
100 ml (half cup) sugar
2 tablespoons cornflour/potato flour
1 tablespoon flour
1/3 to 1/2 vanilla pod (depends how you like it) OR vanilla essence to taste
optional but highly recommended 1-4 tablespoons of baileys, brandy or whiskey (adjust quantities depending on how naughty you feel )
Method
beat the eggs (I recommend a blender - takes ages with a hand-held whisk!), slowly pouring in sugar as you go. Keep beating until you have a thick whitish paste. Fold in cornflour and flour and whisk again (I add by increments-whisk-add more-whisk but that's not essential)
Heat the cream/milk+butter and vanilla in a non-stick pan, stirring gently until simmering. (Use a 20cm pan or larger as your sauce will rise quite a bit when you add the egg mixture.)
When the cream/milk starts simmering turn the hob right down (to 1 if electric or just about burning if gas). Pour egg mixture in slowly, stiring vigorously all the time. Initially your sauce will rise, possibly as much as twofold, then reduce. Do continue to stir until you see it reduce and turn butter-yellowish. Take off the heat, whisk quickly once more and let cool, then chill in the fridge for a couple of hours (or freezer for half an hour if you're in a rush, but make sure it doesn't freeze!). Remove the vanilla pod. Add the alcohol and whisk.
Make the cake
Cut your pastry into 4-6 sheets. Layer the sheets with sauce (put some sauce on the top sheet as well), dust with some grated walnuts or almonds (walnuts work better IMHO). Decorate with some berries if you like (raspberries or blueberries work best). Leave to rest in the fridge overnight or for 24 hrs.
ENJOY!
PS the sauce is my personal favourite - I put it in choux buns and eclairs as well