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    You are in: Home / Recipes / Layered Pancake Gateau (Hungary) Recipe
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    Layered Pancake Gateau (Hungary)

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    20 mins

    28 mins

    twissis's Note:

    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* !

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    Serves: 6-8


    Wedge-c ...

    Units: US | Metric




    1. 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. 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. 3
      Fold egg whites into the egg yolk mixture, alternating w/spoonfuls of the flour & 2 tbsp of the melted butter.
    4. 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. 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. 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. 7
      Whisk egg whites in a separate bowl. Fold them into the egg yolk mixture b4 adding the ground almonds & mix together well.
    8. 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. 9
      Spread sour cream over the top & bake for 20-25 min or till the top is a pale golden brown.
    10. 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. 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. 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 :-).

    Ratings & Reviews:


    Nutritional Facts for Layered Pancake Gateau (Hungary)

    Serving Size: 1 (131 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 427.0
    Calories from Fat 266
    Total Fat 29.5 g
    Saturated Fat 12.0 g
    Cholesterol 319.2 mg
    Sodium 257.0 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 2.1 g
    Sugars 14.5 g
    Protein 14.7 g

    The following items or measurements are not included:

    lemons, rind of

    vanilla sugar

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