Almond Pancakes Pie By East Frisian Style
- For the pancakes
- 6 egg yolks
- 200 grams sour Whipped cream
- 100 milliliters milk
- 100 grams sugar
- 200 grams Pastry flour
- 1 egg white
- butter (for frying)
- For the filling
- 300 grams sugar
- 100 milliliters lemon juice
- 100 grams finely diced candied orange
- 200 grams ground almonds (with shell)
- 75 grams ground Hazelnuts
- ½ Vanilla bean
- 3 centiliters Rum
For the pancakes: Combine egg yolks, sour cream and milk in a bowl until smooth. Gradually add sugar and sifted flour and mix to a thick dough. Pour through a sieve. Beat egg white until stiff and fold into mixture.
Heat some butter in a pan and add 1-2 tablespoons of batter into it and fry until golden brown on each side for about 2 minutes. Remove and continue to cook 20-24 pieces.
For the filling: Combine sugar with lemon juice in a saucepan and heat while stirring.
When sugar has dissolved, remove saucepan from heat. Stir in orange peel, almonds, hazelnuts, vanilla and rum. Into the tart ring, place 6 pancakes in a circle slightly overlapping onto the floor. Spread with 1/3 of the filling. Lay 5-6 more pancakes on it, spread second third of filling over it. Layer 6 more pnackes and cover with remainder of filling. Cover with remaining pancakes. Cover with foil and store in the refrigerator overnight.
The next day, remove the ring. Heat jam with rum, strain through a sieve and coat surface of the cake with it. Sprinkle border with flaked almonds. Beat cream with icing sugar until stiff and fill into a piping bag with a star tip flat. Decorate edge of cake with it. Sprinkle with sliced almonds and serve.