1. For the orange cream: 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.
2. Pancakes: 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.
3. Heat up a frying pan nice and hot and pour out 3 portions of batter (approx. 3½ tablespoons each). Cook the pancakes for about 1 min. on each side over medium heat, then remove from the pan and keep warm. Repeat the process with the remaining batter.
4. 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.