For you. With love. Pancakes. Lovely, delicious pancakes, lots of them, in a cake. Imagine, a pancake gâteau. Let me tell you how I made this recipe. Years ago, when I was in London, I was looking for more recipes to try. I went to the library and found an interesting book “The Practical Encyclopedia of EastEuropean Cooking” from 1999. I liked quite a lot of recipes from it, including this one. I will remember it always as, imo, I think I ate the best cream in the world. It is very simple to make but it tastes divine. It is absolutely delicious. So, I would love to share this with you. In reality it is a bit hard but nothing is impossible. I hold my breath and not say a word. Just close you eyes and try a bite. Isn’t it delicious? You have the cake in front of you, you don’t see it with your eyes but with your inner eyes. It is there, trust me. And you share it with me. God, I am such a dreamer. Wake up, wake up! I don’t think I want, because I love sleep. I guess dreams are better than reality, sometimes. I need to sleep right away. I’ll be back later to finish this post. Good night!
Ok, I am back, after a good night sleep and I feel full of energy and positive. A good sleep makes miracle, trust me. I can see better now, my head is clearer and I am hungry. Very hungry. I will have a pizza and the desert I am about to write now. Kidding, in reality I will have a pizza and a rum baba or Savarina as it is known in Romania. And for my inner stomach (as I was thinking, if we have an inner eye, we can have an inner everything, so…) I will tell you about a Hungarian pancake gâteau. De-li-cious.
Because it is Easter today for some of my friends, to you all, Happy Easter!
Layered Pancake Gâteau
- 5 eggs, separated
- 50 g (2 oz/ 1/4 cup) caster sugar
- 175 ml (6 fl oz/ 3/4 cup) milk
- 50 g (2 oz/ 1/4 cup) self-raising flour, sifted
- 50 g (2 oz/ 4 tbsp) unsalted butter, melted
- 175 ml (6 fl oz/ 3/4 cup) soured cream
- sifted icing sugar, for dredging
- lemon wedges, to serve
For the filling:
- 3 eggs, separated
- 25 g (1 oz/ 1/4 cup) icing sugar, sifted
- grated rind of 1 lemon
- 2.5 ml (1/2 tsp) vanilla sugar
- 115 g (4 oz/ 1 cup) ground almonds
- Preheat the oven to 200 °C, 400 °F, Gas Mark 6. Grease and line a deep 20-23 cm/ 8-9 inch springform cake tin. Whisk the egg yolks and caster sugar together in a bowl until thick and creamy, before whisking the milk.
- Whisk the egg whites in a grease-free bowl until stiff, then fold into the batter mixture, alternating with spoonfuls of the flour and half the melted butter.
- Take a frying pan as near to the size of your prepared cake tin as possible and lightly grease the pan with a little of the remaining melted butter. Tilt to cover the surface.
- Tip one-quarter of the batter into the frying pan. Fry the thick pancake on each side until golden brown, then slide it into the prepared cake tin. Use up the batter to make 3 more pancakes in the same way and set them aside while you make the filling.
- For the filling, whisk the egg yolks in a bowl with the icing sugar until thick and creamy. Stir in the grated lemon rind and the vanilla sugar.
- Whisk the egg whites in a separate bowl, then fold them into the egg yolk mixture, before adding the ground almonds. Mix together well. And now, the moment of tasting: dip you finger or your love’s finger in the cream and lick. Isn’t it delicious?
- Spread one-third of the mixture on top of the first pancake.
- Repeat twice more with the second and third pancakes, then top with the final pancake.
- Spread the sour cream over the top and bake for 20-25 minutes, or until the top is pale golden brown.
- Leave in the tin for 10 minutes before removing the lining paper. Serve warm, cut into wedges, liberally dusted with icing sugar and accompanied by lemon wedges. And a kiss.
Bon appetite! x