Pancake Cake

Ingredients

• 200 g Spelt flour Type 1050
• 825 ml milk (3.5% fat)
• 4 eggs
• 1 pinch salt
• 2 tbsp butter
• 1 packet vanilla pudding powder
• 1 tbsp whole cane sugar
• 1 Organic Orange
• 1 tbsp honey
• 250 g low‑fat quark
• 75 g chopped hazelnuts

Instructions

1. 1.

   Sift the flour into a bowl and whisk in 375 ml milk, 2 eggs, and a pinch of salt until smooth. Let the batter rest for about 20 minutes.

2. 2.

   Heat some butter in a large pan. Pour a ladleful of batter into the hot pan and spread it evenly to a diameter of about 20 cm by gently tilting the pan. Cook on medium heat for 1–2 minutes until golden brown, flip, and finish cooking the other side. Repeat with another 4–5 pancakes.

3. 3.

   Cook the pudding according to the packet instructions using the remaining milk and whole cane sugar. Remove from the stove and let it cool slightly.

4. 4.

   Separate the eggs. Rinse the orange hot, dry it, grate the zest, and squeeze out the juice. Mix the orange juice, zest, honey, and yolks into the quark. Beat the egg whites with a pinch of salt until stiff peaks form and fold them into the cream.

5. 5.

   Grease a 20 cm baking dish or springform if needed. Place one pancake on the bottom, spread orange quark over it, then top with another pancake. Repeat layering with vanilla pudding, pancakes, and quark until all ingredients are used. Finish with a layer of vanilla pudding, sprinkle hazelnuts, and dot with butter shards. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 30 minutes. Remove from the oven, wait briefly, then cut into warm slices and serve.