Separate eggs, placing whites and yolks in separate bowls.

Beat egg yolks with sugar, cardamom, and light cream until well blended.

Sift all-purpose flour, baking powder, and salt together.

Gradually stir the dry ingredients into the egg yolk mixture until just combined.

In a separate bowl, whip egg whites until stiff peaks form.

Gently fold the whipped egg whites into the batter, being careful not to deflate them.

Heat an aebleskiver pan or monk's pan over medium-high heat for about a minute.

Brush the entire surface of the pan liberally with melted butter, using approximately 1/2 teaspoon of butter for each cup.

Fill each cup about 2/3 full with batter.

Cook for about 30 seconds, until a thin, light-brown shell forms on the bottom of each pancake.

While the center is still very soft, use a slender metal skewer or knitting needle to flip each ball over.

Turn the pancakes multiple times while the center is soft to achieve the characteristic round shape.

Continue cooking and turning until the center is dry and the outside is slightly crisp.

Dust generously with powdered sugar and serve immediately with a tart jelly.