Filled Pancake Cake with Caramelized Macadamia Nuts In

A simple but delicious cake recipe:

For the dough, mix eggs, milk, flour, orange zest, salt and Cointreau in a baking bowl (preferably with a hand mixer, as this prevents lumps from forming).

Spread a little clarified butter evenly in a hot frying pan (about 28 cm ø). Using a ladle, pour a small amount of batter into the frying pan and swirl gently to distribute evenly. Toast the pancake until golden brown on the bottom side, then turn to the other side and continue toasting. Gradually bake 6 pancakes in this manner, repeatedly brushing the frying pan with clarified butter. Set the finished pancakes aside.

Beat the butter and sugar until creamy, then gradually add the yolks. Add orange zest and vanilla pulp to the smooth mixture and stir through. Add the layered cheese, raisins, salt, sour cream or crème fraiche and Cointreau and mix everything together until smooth. Whip the egg whites together with the sugar until stiff. Mix in 1/3 of it, stir through with the sifted flour and gently fold in the remaining egg whites. Brush a cake springform pan with a seal on the bottom (28 cm ø) with the butter. Pour in one pancake and spread a little curd filling on top. Add another pancake and a little filling on top. Continue layering until pancakes and filling are used up. On top there must be a pancake without filling. D

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