Mix the flour, egg
and milk and bake 4 pancakes. Take a pan with the same diameter as the
pancakes, put one pancake on the bottom. Heat the orange juice and dissolve
the chocolate slowly in it, finally dissolve the gelatin. Let the mixture
cool down, then stir in the cream and the orange rind. Put one third
on top of the pancake, distribute half of the strawberries over it (keep
some for decoration), cover with a pancake. Repeat the process, but
now use raspberries. Repeat the process once again, with strawberries,
cover with the last pancake. Put in the fridge for at least two hours,
decorate with left over fruit.
For other pancake pies,
see apple pancake pie
and savoury pancake pie.
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Beat the egg whites until fluffy, beat in 75 gram
sugar. Sieve the flour and carefully stir it in. Put the mixture in
a baking tin and bake 40 minutes at 175 degrees
Celsius. In the mean time, melt
the sugar slowly in a pan with a thick bottom and heat until it gets
brown (approx. 10 minutes). Quickly stir in the nuts and put the sugar
mixture on a buttered piece of aluminum foil in a thin layer. After
half an hour or so, you can break this praline and cut it into small
pieces.
Allow the cake to cool down. Spoon the cream on top. Sprinkle the praline
over the cream.
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