Using a hand mixer, beat the sour cream with the orange zest, orange juice and vanilla essence until light and frothy. Cover the mixture and refrigerate.
Beat together the eggs, sugar and salt until light and fluffy. Combine the flour, baking powder, cinnamon and cardamom in a bowl and sift into the egg mixture. Add the milk and melted butter and stir until smooth. Heat up a frying pan nice and hot and pour out 3 portions of batter (approx. 50 ml each). Cook the pancakes for about 1 min. on each side over a medium heat, then remove from the pan and keep warm. Repeat the process with the rest of the batter.
Serve the pancakes in stacks topped with a spoonful of orange cream. Garnish with orange fillets and sprinkle with candied almonds. Serve immediately with the rest of the orange cream and orange fillets in separate bowls.