Layered Pancake Gateau (Hungary) |
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Prep Time: 20 Minutes Cook Time: 28 Minutes |
Ready In: 48 Minutes Servings: 12 |
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This is my final recipe from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic). Every *finale* should be a yummy dessert, right? So I chose to spotlight the Hungarian cuisine w/this recipe that had a stunning pic & IMO resembles (in flavor) the German pancakes usually eaten for breakfast. Per the intro: Pancakes in Hungary were originally very basic food (made w/only cornflour & water) & then cooked over an open fire. The relative absence of ovens accounts for today's great variety of pancake recipes (both sweet & savory) in this part of the world. This unusual layered pancake Gateau is just 1 example of this tradition. *Enjoy* ! Ingredients:
5 eggs (separated) |
1/4 cup sugar |
3/4 cup milk |
1/2 cup self-rising flour (sifted) |
4 tablespoons unsalted butter (melted) |
3/4 cup sour cream |
powdered sugar (sifted, for dusting) |
lemon wedge (garnish to serve) |
3 eggs (separated) |
1/4 cup powdered sugar (sifted) |
1 lemon, rind of, grated |
1/2 teaspoon vanilla sugar |
1 cup ground almonds |
Directions:
1. FOR THE PANCAKES: Preheat oven to Gas Mark 6 (200C or 400F). Grease & line w/parchment paper a deep 8-9-in springform cake tin.
2. Whisk egg yolks & sugar in a bowl till thick & creamy b4 whisking in the milk. Whisk egg whites in a grease-free bowl till stiff.
3. Fold egg whites into the egg yolk mixture, alternating w/spoonfuls of the flour & 2 tbsp of the melted butter.
4. Using a non-stick crepe or frying pan as near to the size of your prepared cake tin as possible, lightly grease it with 1/2 tbsp of the remaining melted butter & use a pastry brush to spread over the surface.
5. Ladle 1/4 of the batter into the pan & fry the thick pancake on ea side till golden brown. Then slide it into the prepared cake tin. Repeat process using 1/2 tbsp of the melted butter ea time to make 3 more pancakes in the same way & set them aside while you make the filling.
6. FOR THE FILLING: Whisk egg yolks in a bowl w/the icing sugar till thick & creamy. Stir in the grated lemon rind & vanilla sugar.
7. Whisk egg whites in a separate bowl. Fold them into the egg yolk mixture b4 adding the ground almonds & mix together well.
8. TO ASSEMBLE GATEAU: Spread 1/3 of the filling mixture on top of the 1st pancake in the prepared cake tin. Repeat twice more w/the 2nd & 3rd pancakes & top w/the final pancake.
9. Spread sour cream over the top & bake for 20-25 min or till the top is a pale golden brown.
10. Remove from oven & leave in the cake tin for at least 10 min b4 releasing the springform pan & removing the gateau & paper lining.
11. TO SERVE: Transfer gateau to a serving platter, cut into 6-8 wedges & serve warm, liberally dusted w/powdered sugar & the lemon wedges on the side.
12. PERS NOTE: This may horrify more purist & experienced pastry chefs, but I'm really into prep made easy. While entering this recipe, I kept thinking to myself - Since we're using a non-stick crepe or frying pan for the pancakes, why not use spray PAM (butter flavored if that settles your mind) vs the butter? Just a thought :-).
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