Sunday, November 16, 2014

Hungarian crepe cake

Apricot jam, dark chocolate, ground walnuts...the traditional dessert flavors of Hungary. Cottage cheese and sour cherries are my other favorites, but the previous trio rules. The below recipe makes "csusztatott palacsinta" or slid pancakes, as they are only cooked on one side and slipped on top of the garnished previous pancake to prepare a stack. This makes the lightest, creamiest, most fluffy pancake cake ever. Its preparation is, admittedly, a little more involved.

4 eggs
60 g sugar
50 g butter
15 g vanilla sugar
300 g flour
500 mL milk
zest of one lemon

100 g ground walnuts
2 tbsp icing sugar
200 g apricot jam
100 g dark chocolate

Mix the ground walnuts with the icing sugar in a bowl. Crush the dark chocolate and collect in a separate bowl. Prepare the jam.

Separate the eggs into two bowls. Beat the egg whites into a hard foam with 2 tbsp of the sugar.

Mix the remaining sugar with the egg yolks and the softened butter until frothy. Add the vanilla, flour, milk and lemon zest. Add a pinch of salt. Mix until smooth. Gently fold in the egg white foam.

Preheat a 9-inch nonstick pan on medium heat. Spray with oil and add a scoopful of batter. Prepare 0.25-inch thick pancakes, cooking only one side. Slide the first one onto a plate, cover with 1/3 of the walnut filling, add the next and top with jam, add the third and top with chocolate, etc.

The chocolate will melt deliciously between the hot layers. Serve warm.

On the picture above you can see the impressive, layered final product...and in the background, the life of a teacher.

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