Mix the egg yolks, buttermilk and cream in a bowl.

In another bowl, mix together the dry ingredients – the sugar, salt, baking powder, bicarbonate of/baking soda, cardamom and flour, as well as the vanilla extract.

In a third bowl, whisk the egg whites on high speed until stiff.

Mix together the wet and dry ingredients, then carefully fold in the whisked egg whites. Leave to rest for 30 minutes in the fridge.

Mix together the wet and dry ingredients, then carefully fold in the whisked egg whites. Leave to rest for 30 minutes in the fridge.

When you’re ready to cook the balls, preheat the æbleskiver pan over a high heat, then reduce the heat to medium and add a bit of melted butter to each hole. Carefully add enough batter to each hole so that it reaches about 2.5 mm/⅛ in. from the top. Add 1 teaspoon of filling mixture to the middle of each hole, if including it. Leave to cook for a few minutes, then, using a knitting needle or chopstick, carefully turn the balls over to cook on the other side. If you have filled the holes too much, this can be tricky, but you’ll get the hang of it.

Once browned on all sides (this will take about 3–4 minutes per batch), keep the cooked aebleskiver in a warm oven until you are done – this will also help to cook them through.

Serve dusted with icing/confectioners' sugar and a little pot of raspberry jam/preserves for dipping.