Pancake cake

Ingredients for 1 servings:

• Oil for frying
• 100 g flour
• 40 g cocoa powder
• 4 eggs
• 400 ml milk
• 60 g sugar
• 450 ml orange juice
• 150 g sugar
• 2 tsp lemon peel
• 1 tsp orange peel
• 2 packs of pudding powder, vanilla
• 50 ml lemon juice
• 650 ml cream
• 1 packet of vanilla sugar
• Chocolate shavings or sour cherries

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

al’orange

Combine the flour and cocoa powder in a bowl. Separate the eggs. Whisk the milk and egg yolks well and stir into the flour mixture. Beat the egg whites with the sugar until stiff and stir into the batter. Then bake 4 pancakes and let them cool. Bring 400 ml of orange juice to a boil with the sugar, lemon zest, and orange zest. Mix the custard powder with the remaining orange juice well and add it to the boiling juice mixture. Bring the juice mixture back to a boil, stirring constantly. Then stir the pudding mixture into ice water until cold and add more sweetener if desired. Whip 400 ml of cream until stiff and fold into the pudding. Place one pancake on the cake plate and spread with cream. Then place the second pancake on top, spread with cream again, place the third pancake on top and spread with the rest of the pudding cream. Place the last pancake on top as a “lid.” Whip the remaining cream until stiff, transfer to a piping bag, and decorate the “lid.” Decorate with sour cherries, orange segments or chocolate shavings.