Mix egg yolks and half the sugar in a bowl until pale. Add pancake mix and milk, mixing thoroughly.

In a separate bowl, whip egg whites and salt until fluffy. Gradually add the remaining sugar in two parts, whipping until stiff peaks form.

Fold one-third of the meringue into the egg yolk mixture. Gradually fold in the remaining meringue in two parts, cutting through gently.

Pour the batter into a lined mold. Drop the mold from a 5cm height 2–3 times to release air bubbles.

Bake in a preheated oven at 170°C for 25–30 minutes. Drop the cake from a 20cm height after baking. Cool completely before removing from the mold.

Whip fresh cream until soft peaks form. Mix in azuki beans and transfer to a piping bag.