Ingredients:
- 2 packets of Beauvoorde beer pancakes
Pasta:
- 150 grams of butter
- 175 grams dark brown sugar
- 2 tablespoons of cinnamon
- 1 teaspoon salt
Filling:
- 100 grams of pecans
- 2 tbsp flour
- 200 g soft cheese
- 1 sachet vanilla sugar
- 2 eggs
Preparation:
- Heat the oven to 180°C and line your baking tin with baking paper.
- Mix the ingredients for the spread together in a blender or with a fork.
- Spread the pancakes generously et the spread and roll them up.
- Cut them into pieces as high as the rim of your baking tin.
- Place the pancake cinnamon rolls in the baking tray.
- Chop the pecans
- Mix the soft cheese with the flour, eggs, vanilla sugar and pecans.
- Pour this mixture around the pancake rolls.
- Bake the cake for 20 minutes in the oven at 180° C and cover with alminium foil
- Bake for another 10 to 15 minutes until the cake is cooked through.
Enjoy!