Münsterland Pancake Orange Cake

A great cake recipe for any occasion:

Preparation shortcrust pastry: bring butter to room temperature and mix with sugar. Add flour and knead together until smooth. Place in refrigerator for 120 minutes. Roll out dough to about 2, 5 mm thick and shape into a small cake springform pan (diameter 18 cm), pressing up about 2 cm in the ring. Bake at 200 °C for about 10 minutes. After cooling, brush with warm chocolate.

Preparation of the crêpe mixture: Mix the egg yolks, sugar, egg, salt, whipped cream, vanilla and flour until smooth, then gradually add the milk, making sure that the mixture is smooth! If lumps form, you can pour the amount through a fine sieve.

Soak gelatine in water. Separate eggs, stir egg yolks, juice, sugar and whipped cream in saucepan. This order is important, otherwise the cream will fail. Add cornstarch. Allow to bubble up while stirring continuously.

At the same time beat egg whites and sugar! Remove the cream from the heat, add the squeezed gelatine and fold in the beaten snow.

Preparation orange sauce: Bring orange juice to a boil and keep hot! (important: hot!) Gradually melt sugar. When sugar is completely dissolved, extinguish with hot juice, boil a tiny bit until a syrupy consistency is reached. Remove from heat, stir in Grand Marnier.

Composition of the cake: bake the crêpes wafer-thin in a frying pan, cool. The shortcrust pastry bode

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