Hungarian pancake pie

Hungarian pancake pie

By
From
Encyclopedia of Food and Cookery
Serves
6

When you’re in the mood to show off to dinner guests, make this superb dessert from Middle Europe. Pancakes are layered with sweet fillings and baked with a coating of meringue. To serve, cut into wedges like a cake.

Ingredients

Quantity Ingredient
12-14 x 18cm Basic pancakes
240g apricot or plum jam
125g dark chocolate, grated
125g walnuts or pecans, crushed
160g raisins, chopped
250ml cream, whipped
4 egg whites
110g sugar

Method

  1. Place the first pancake on a greased baking tray. Spread with a little jam and sprinkle with chocolate.
  2. Place another pancake on top, and sprinkle with crushed nuts, a few raisins, and a spoonful of cream. Continue with these layers until pancakes are used up, leaving the top one plain.
  3. Beat egg whites to a froth, then beat in sugar a little at a time until they form firm peaks. Swirl egg white mixture over pancakes, making sure they are completely covered.
  4. Bake in a preheated hot oven for 3–4 minutes or until meringue is lightly tipped with brown.
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