Pancake with Kemm\'s cake

Name: Pancake with Kemm\'s cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 150 g Kemm'cakes; 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (weight class 3); 250 g Flour; 1 package Baking Powder; 1/4 l Egg liqueur; 6-7 TABLESPOONS Orange juice; 125 g Icing sugar; 10 g crushed pistachio kernels; 7-10 Tbsp candied orange slices and lemon balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

150 g Kemm'cakes
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
4 Eggs (weight class 3)
250 g Flour
1 package Baking Powder
1/4 l Egg liqueur
6-7 TABLESPOONS Orange juice
125 g Icing sugar
10 g crushed pistachio kernels
7-10 Tbsp candied orange slices and lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Crumble Kemm cake. Cream fat in a bowl. Stir in sugar and vanillin sugar. Add eggs bit by bit. Mix flour and baking powder and stir in. Add advocaat and fold in Kemm`sche cake.
2
Pour the dough into a greased pancake tin (3 litres capacity) sprinkled with breadcrumbs and bake in a preheated oven (electric range: 175°C/ gas: level 2) for approx. 60 minutes. Let the cake cool down on a grid, turn out of the tin, prick several times with a wooden stick and sprinkle with 4 tablespoons of orange juice.
3
Mix icing sugar and remaining orange juice, place on the cake and sprinkle with pistachios. Serve as desired, decorated with candied orange slices and lemon balm leaves.