Pancake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Sieve the flour, starch and baking powder into a bowl. Sift icing sugar and vanillin sugar over it and mix. Add eggs, oil and advocaat and mix with the whisk of the hand mixer to a smooth dough. Grease a springform pan (approx. 26 cm Ø). Add the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out and let cool in the tin for about 10 minutes. Remove from the tin and let cool on a cake rack. Coarsely chop the dark chocolate coating. Melt on a warm water bath. Stir in clarified butter. Chop and melt the white chocolate coating. Cover the cake with the dark chocolate coating. Pour the white couverture into a freezer bag, cut off a small corner and draw fine horizontal stripes over the dark couverture. Using a small wooden stick, draw vertical lines alternately from above and below at even intervals.

3. 3

   Stir in clarified butter. Chop and melt the white chocolate coating. Cover the cake with the dark chocolate coating. Pour the white couverture into a freezer bag, cut off a small corner and draw fine horizontal stripes over the dark couverture. Using a small wooden stick, draw vertical lines alternately from above and below at even intervals. Let the couverture dry for about 1 hour. Decorate with mint

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
440 kcal

CARBS
42 g

FATS
25 g

PROTEINS
5 g