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Title: Layered Pancakes
Categories: Dessert Dairy Nut Hungarian
Yield: 6 Servings
| 18 | Pancakes (see No. 119-122) | |
| 5 | oz | Ground walnuts |
| 7 | oz | Curd |
| 6 | oz | Apricot jam |
| 4 | oz | Butter |
| 2 | oz | Cocoa |
| 10 1/2 | oz | Sugar |
| 1 | oz | Raisins |
| 1/2 | Lemon; grated rind | |
| 3 | Egg yolks | |
| 5 | Egg whites | |
| 1/3 | Stick vanilla |
Make thin pancakes. Put a layer of one pancake on the bottom of a baking tin greased with butter. Sprinkle with 1/4 of the nuts mixed with confectioner's sugar. Cover with another pancake and top this with 1/4 of the mixture of the curd, egg yolk, sugar and raisins. The next pancake layer is sprinkled with cocoa mixed with sugar and basted with melted butter. Follow with another pancake spread with 1/4 of the apricot jam. Repeat succession of layers In the same order: nuts, curd, cocoa, and jam spreading. Bake well in the oven, and when ready top with a meringue of the beaten egg whites about an inch and a half thick. Put again into oven for the meringue to set. Dust with vanilla sugar before serving.
Recipe Karoly Gundel - "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 04-24-96 (21:30) The Pine Tree Bbs (250) Intrcook (
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