Layered Crepe Gateau with Nuts

To make the pancakes, mix together the egg yolks, sour cream and the milk in a bowl. Gradually add the sugar and then sieve in the flour and stir into a thick dough. Sieve to remove any lumps. Fold in the beaten egg white.

Heat some butter in a pan, add 1-2 tbsp of dough and fry on each side for 2 minutes until golden brown. Remove from the pan and continue like this until you have about 20-24 pancakes.

To make the filling heat the lemon juice and sugar in a pot, stirring continuously. When the sugar has dissolved, remove the pot from the heat. Stir in the candied orange peel, almonds, hazelnuts, vanilla seeds and the rum.

Place the cake ring on a cake stand and place 6 pancakes inside it so they are slightly overlapping each other. Spread with 1/3 of the filling. Place another 5-6 pancakes on top and spread with the second third of the filling. Place another 6 pancakes on top and spread with the remaining filling. Cover with the final pancakes, cover and chill overnight in the fridge.

The next day remove the cake ring and heat together the jam and the rum. Sieve and bush on the top and the sides of the cake and stick the almonds around the side.