Hungarian Dessert Cake

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READY IN: 34mins
SERVES: 6
YIELD: 6 serves
UNITS: US

INGREDIENTS

Nutrition
  • 12 -14
    crepes or 12 -14 pancakes
  • 34
    cup apricot jam or 3/4 cup plum jam
  • 125
    g dark chocolate (grated)
  • 1
    cup cream (whipped)
  • 125
    g sliced almonds (toasted)
  • 1
    cup raisins (chopped)
  • 4
    egg whites
  • 12
    cup sugar
  • 2
    tablespoons sliced almonds (extra)
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DIRECTIONS

  • Place one crepe or pancake on a greased baking tray and spread with a little jam and sprinkle with chocolate. Place another pancake on top, spread with cream and sprinkle with some toasted almonds and raisins.
  • Continue building layers until the pancakes are used up. Leave the top pancake plain.
  • Beat egg whites to stiff peaks then add the sugar a little at a time, beating continually. Beat until the mixture is thick and glossy.
  • Cover the pancake stack completely with the meringue mixture.Sprinkle with flaked almonds.
  • Bake in a preheated very hot oven (220C - 425F) for 3 to 4 minutes until the meringue is slightly browned.
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