Hungarian Palacsinta Cake Armenian Style

READY IN: 55mins


  • palacsinta batter
  • 3
    cups sifted all-purpose flour
  • 1
    tablespoon sugar, added to flour
  • 1 12
    teaspoons salt
  • 1 12
    cups milk
  • 6
    tablespoons melted butter
  • 1 12
    cups soda water (about)
  • 3
    tablespoons cooking oil
  • filling 1
  • 12
    cup coarsely chopped walnuts (2 ounces)
  • 1 -2
    tablespoon honey
  • filling 2
  • 1
    cup ground poppy seed
  • 2
    tablespoons honey
  • filling 3
  • 14
    cup damson plum jam
  • 14
    cup coarsely chopped walnuts
  • filling 4
  • 2
    ounces semisweet chocolate, grated
  • 14
    cup golden seedless raisins
  • 1 12
    tablespoons chopped candied orange peel
  • 2
    tablespoons rum
  • topping
  • 2
    tablespoons granulated sugar
  • 1
    tablespoon butter


  • FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl.
  • Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along.
  • Beat in the melted butter and strain the batter to remove any large lumps.
  • Cover and refrigerate for at least 2 hours or overnight.
  • Just before using, shake or stir the batter and pour in as much soda water as needed to make a thin batter, the consistency of light cream.
  • Make each palacsinta separately: heat a 6 1/2 inch crepe pan or a small frying pan with sloping sides until very hot, then brush with cooking oil.
  • When it starts to smoke, remove from the heat and pour 2 to 3 tablespoons of batter into the pan (work with a ladle the right size, if possible).
  • Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom.
  • A palacsinta is supposed to be very thin, as thin as it can be without getting lacy.
  • Pour any excess batter back into the bowl.
  • Put the pan back on the heat for about a minute, then give it a couple of good jerks to loosen the palacsinta, then flip it if you can or turn it over by hand, using a spatula to lift it up out of the pan first.
  • Cook briefly on the second side and slide it into a warm dish or pie plate.
  • Continue making palacsinta until you have at least three per person.
  • Keep the palacsinta warm on the back of the stove or in the warming oven, or make them several hours in advance and warm them up later.
  • The palacsinta batter may also be made in a blender: put the milk, eggs, salt, flour and melted butter in the jar, in that order.
  • Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds.
  • Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water.
  • FOR THE FILLING: Cook the palacsinta and keep them warm while making the fillings.
  • Prepare each filling in a separate dish, combining the listed ingredients and stirring with a fork to get four different kinds of thick mush.
  • Butter an 9-inch springform pan and place a palacsinta in the bottom.
  • Spread it with the nut filling (number 1) and cover it with another palacsinta.
  • Spread the second one with the poppy seed filling (number 2) and cover that.
  • Next use the jam filling (number 3), cover it, and lastly the chocolate filling (number 4).
  • Continue in this fashion until you reach the top of the pan, ending with a palacsinta.
  • Sprinkle it with sugar and dot with butter.
  • About half an hour before serving, place the pan in a preheated 375 F.
  • oven and bake for about 20 minutes.
  • Remove the sides of the pan and transfer the rakott palacsinta to a platter.
  • Cut in wedges like a cake to serve.
  • The Hungarian Cookbook.
  • Susan Derecskey.