Summer fruit pancake pie

Angel cake

  • 200 GRAM SUGAR
  • 75 GRAM NUTS, chopped
  • 1 CUP CREAM, whipped

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.

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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