East Frisian billet cake

Name: East Frisian billet cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 6 Eggs; 200 ml Milk; 75 g Sugar; 200 g Flour; 2 TABLESPOONS oil for baking; 7-10 Tbsp parchment paper; 300 g Sugar; 100 ml Lemon juice; 250 g crushed almonds; 1 package Vanillin sugar; 1 TABLESPOON Rum; 100 g Candied orange peel; 100 g Whipped cream; 7-10 Tbsp halved almonds and some candied orange peel

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

6 Eggs
200 ml Milk
75 g Sugar
200 g Flour
2 TABLESPOONS oil for baking
7-10 Tbsp parchment paper
300 g Sugar
100 ml Lemon juice
250 g crushed almonds
1 package Vanillin sugar
1 TABLESPOON Rum
100 g Candied orange peel
100 g Whipped cream
7-10 Tbsp halved almonds and some candied orange peel

Directions

1
For the pancakes, whisk eggs, milk and sugar together. Add flour little by little until you have a thick dough. Brush pan with oil and heat. Bake the dough to seven pancakes (24 centimetres diameter) one after the other. For the filling, heat the sugar and lemon juice while stirring until the sugar has dissolved. Mix in almonds, vanilla sugar, rum and candied orange peel. Line the bottom of a springform pan (24 centimetres diameter) with parchment paper.
2
Fill in pancakes and sugar mixture alternately. Finish with a pancake. Cover the cake and keep it cold overnight. Whip the whipped cream until stiff. Serve the cake decorated with cream patches, halved almonds and some candied orange peel. Makes twelve pieces