Tag Archives: vanilla

Pancakes With Love


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 your 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

Serves 6

Ingredients:

  • 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

Method:

  • 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

Marble Cake


When I say marble, I always remember Marble Arch in central London. This is a symbolic sign of London, but not the only one. But I like the way it stands marking the end of Hyde Park and the beginning of Oxford street, in an open area and circled by roads and cars. I would love to see it again.

Talking about marble, what I am to put here now it is a recipe that it is well-known in Romania and it is somehow different from the way others do it. But, in my humble opinion ;), this recipe is better, even if it takes longer but the result is worth it. Trust me! I have eaten it in my godson’s house. His mother made it and I asked for the recipe. Since then, I haven’t tried out other marble cakes but this one is the best.

Marble Cake

Ingredients:

  • 10 eggs, separated
  • 2 cups flour
  • 2 cups sugar
  • 10 tbsp oil
  • 1 – 2 cups walnuts, chopped
  • 2 – 3 tbsp cocoa
  • 1 tbsp sugared vanilla or vanillin sugar
  • butter
  • honey
  • icing sugar

Method:

  • Preheat oven to 170°C.
  • Whisk the egg whites with sugar and vanilla sugar in a big bowl until stiff.
  • Beat the yolks with the oil in a smaller bowl.
  • Pour the yolks and fold gently with the whites until mixed.
  • Sieve in the mixture a cup of flour and fold again until mixed.
  • Divide the cake batter and put 1/3 of it in another bowl. Combine the cocoa with this 1/3 and fold carefully.
  • Sieve the flour in the white batter and fold again until mixed then add the walnuts.
  • Brush 2 loaves pan with melted butter to lightly grease or choose 2 foil bread loaves for a quicker baking. If you have a non-stick loaf pan, you don’t need to use butter at all, or do as I do: use non – stick baking paper to line the loaves and pour the mixture directly. Once it is cooked, you just take out of the loaves the marble cakes and discard the paper. Easy, peasy!
  • Pour the white mixture and then the cocoa one. Use a spoon to gently swirl the batters together to create a marble effect. Tap the base of the pan on a flat surface to smooth the surface.
  • Bake in preheated oven for 50- 60 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in pan for 5 minutes. Brush the top with honey or sieve some icing sugar
  • Turn onto a cake rack to cool completely and cut into slices. Serve.

Bon appetite!