Layered Pancake Gateau Hungary Recipes

STREAMLINE HUNGARIAN TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.
• In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes.
• Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
• Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
• Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.

LAYERED PANCAKE GATEAU (HUNGARY)

Steps:

• 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.
• 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.
• Fold egg whites into the egg yolk mixture, alternating w/spoonfuls of the flour & 2 tbsp of the melted butter.
• 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.
• 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.
• FOR THE FILLING: Whisk egg yolks in a bowl w/the icing sugar till thick & creamy. Stir in the grated lemon rind & vanilla sugar.
• Whisk egg whites in a separate bowl. Fold them into the egg yolk mixture b4 adding the ground almonds & mix together well.
• 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.
• Spread sour cream over the top & bake for 20-25 min or till the top is a pale golden brown.
• Remove from oven & leave in the cake tin for at least 10 min b4 releasing the springform pan & removing the gateau & paper lining.
• 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.
• 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 :-).

HUNGARIAN PANCAKE

Steps:

• For the stew: Preheat the oven to 400 degrees F. Place the pork, paprika, mushrooms, carrots, onions, peppers, salt and pepper in a roaster and roast 45 minutes.
• For the potato pancake: Mix the onions, eggs, potatoes with their starch and some salt and pepper. Add the flour until the batter becomes thick but not too thick. Heat oil until hot in a pan. Spoon the batter into the pan and form a pancake. Fry on one side until brown, then flip and continue frying until both sides are brown, about 6 minutes.
• Check the pork to make sure it is fully cooked. Strain the juice from the meat and vegetables, add to a pan and simmer over low heat. Slowly add flour into the juices to thicken the gravy.
• Place the meat and vegetables on top of the potato pancake, cover with gravy and serve with sour cream.

HUNGARIAN DESSERT CAKE

Steps:

• 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.

HUNGARIAN POPPY SEED CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with butter.
• Combine oil, poppy seed filling, eggs, evaporated milk, and milk in a bowl. Sift flour and baking soda together in a separate bowl and stir in sugar. Add flour mixture to the milk mixture and mix well. Pour batter into the prepared Bundt® pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 70 minutes.