Almond Pancake Tower in East Frisian Style (Knüppeltorte)

Ingredients

• 6 egg yolks
• 200 g Sour Cream
• 100 ml milk
• 100 g sugar
• 200 g Flour
• 1 Egg white
• butter (for frying)
• 300 g sugar
• 100 ml lemon juice
• 100 g finely diced candied orange peel
• 200 g ground almonds with skins
• 75 g ground hazelnuts
• 0.5 vanilla pod (aroma)
• 30 ml rum
• 5 tbsp apricot jam
• 1 tbsp rum
• 50 g toasted almond slivers
• 150 ml whipping cream (at least 30% fat)
• 1 tbsp powdered sugar

Instructions

1. 1.

   For the pancake batter, whisk together the egg yolks, sour cream and milk in a bowl until smooth. Gradually add the sugar and sifted flour, stirring to form a thick dough. Sift through a fine sieve. Beat the egg white into stiff peaks and fold into the batter. Heat a small amount of butter in a pan, pour 1–2 tablespoons of batter and cook each side for about 2 minutes until golden brown. Repeat to make 20–24 pancakes.

2. 2.

   For the filling, combine sugar and lemon juice in a saucepan and heat while stirring. Once the sugar dissolves, remove from heat. Stir in candied orange peel, almonds, hazelnuts, vanilla aroma and rum. Place a ring on a cake pan and arrange six pancakes in a slightly overlapping circle. Spread one‑third of the filling over them. Add another 5–6 pancakes and pour the second third of the filling on top.

3. 3.

   Lay another layer of six pancakes and cover with the remaining filling and pancakes. Cover with foil and refrigerate overnight. The next day, remove the ring. Warm the apricot jam with rum, strain through a sieve and brush over the cake surface. Sprinkle almond slivers around the edge. Whip the cream with powdered sugar to stiff peaks, fill a piping bag with a flat star tip and decorate the rim of the cake. Serve sprinkled with almond slivers.