Layered Pancake Gateau Hungary Recipes

HUNGARIAN GERBEAUD

Steps:

• Mix first 8 ingrediets for dough, divide into 3 balls and refrigerate for several hours or overnight.
• Roll out dough into 42 by 62 cm rectangles.
• Butter and flour pan add 1st layer of dough prick with fork or toothpick and top with jam and then nuts that have been mixed with sugar. Top with 2nd layer of dough prick with fork or toothpick and top with remaining jam and nuts. Top with 3rd layer and press down edges prick with fork or toothpick and bake in a 400 degree oven for 30 minutes. Let cool completely.
• Melt chocolate and mix with oil and spread onto of cake the oil will make the chocolate have a glassy elegant look cut into rectangles and arrange on a serving platter to serve.
• This cake freezes extremely well.

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 :-).