For the pancake, first prepare the poppy seed mousse: Finely grind the poppy seeds in a food processor. Melt the chocolate over a warm water bath. Soak gelatine in water.
Beat egg yolk and egg over hot water bath until creamy and thick. (Be careful – not too hot! The eggs should thicken slightly, but not curdle).
Squeeze gelatine, add and dissolve. Add poppy seeds and liquid chocolate and fold in. Place in the refrigerator until it begins to gelatinize slightly.
Now whip the cream until stiff and carefully fold it into the egg-poppy seed mixture with a rubber spatula. Chill again.
Meanwhile, for the pancakes, mix the eggs, milk, sugar, pistachios, butter and flour with a hand mixer. Let rest for 30 min. Bake 5 pancakes in a coated frying pan or crepe pan (diameter 200 mm).
Put the pancakes into a cake springform pan (diameter 200 mm) and spread 4 tablespoons of poppy seed mousse evenly on top. Cover with another pancake. Continue in this way until the pancakes and mousse have been used up. Finish the last layer with a pancake. Cover with plastic wrap and chill in the refrigerator for 3-4 hours.
For the mocha sauce, bring mocha and sugar to a boil. Whisk rum with starch, add while stirring and thicken the sauce. Add the nougat and melt, then let cool.
Now heat the bitter orange jam and spread it evenly on the pancake. Garnish with pistachios.
Preparation Tip:
Serve Greek or Turkish mocha with the pancake!
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