Gala Palacsinta Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 recipe basic palacsinta batter, with 1 tablespoon sugar added to the flour
FILLING 1
2 squares (2 ounces) semisweet chocolate, grated
1 cup (4 ounces) coarsely chopped walnuts
1/2 cup sifted vanilla confectioners' sugar
FILLING 2
1/2 cup apricot jam
1 to 2 tablespoons brandy or water
FILLING 3
1 cup pot cheese or small-curd cottage cheese
1 egg, separated
4 tablespoons sifted vanilla confectioners' sugar
1 teaspoon grated lemon rind
TOPPING
3 egg whites
1/2 cup vanilla sugar
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Directions: |
Directions:Make the palacsinta and set them aside while preparing the fillings in separate dishes.
Mix the grated chocolate with the chopped walnuts and confectioners' sugar. Set it aside. Thin the jam
with brandy or water, and mash up any large pieces of fruit. Put that to one side. Strain the pot cheese and force it through a potato ricer. Mix it well with the egg yolk, confectioners' sugar, and lemon rind. Beat the egg white until stiff, then fold it into the pot-cheese mixture.
To form the rakott palacsinta, lightly butter an 8-inch springform pan and place a palacsinta on the bottom. Spread it with some nut and chocolate filling (number 1), and cover with a second palacsinta. Spread that with a thin layer of
apricot jam (number 2), and cover.it with another palacsinta. Spread it with the pot cheese filling (number 3), and cover with a fourth palacsinta. Repeat and continue the layering process until you reach the top of the pan; end with a palacsinta.
Three-quarters of an hour
before serving, preheat the oven to 300 degrees F and beat the egg whites with the sugar until stiff and shiny. Pile the meringue on the top
palacsinta and place the pan in the oven to bake for 30 minutes or more, or until the meringue is lightly browned ("pink"). Remove the sides of the pan and transfer the rakott palacsinta to a platter. Serve hot, cut in wedges like a cake. |
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Personal
Notes: |
Personal
Notes: Make the palacsinta and set them aside while preparing the fillings in separate dishes.
Mix the grated chocolate with the chopped walnuts and confectioners' sugar. Set it aside. Thin the jam
with brandy or water, and mash up any large pieces of fruit. Put that to one side. Strain the pot cheese and force it through a potato ricer. Mix it well with the egg yolk, confectioners' sugar, and lemon rind. Beat the egg white until stiff, then fold it into the pot-cheese mixture.
To form the rakott palacsinta, lightly butter an 8-inch springform pan and place a palacsinta on the bottom. Spread it with some nut and chocolate filling (number 1), and cover with a second palacsinta. Spread that with a thin layer of
apricot jam (number 2), and cover.it with another palacsinta. Spread it with the pot cheese filling (number 3), and cover with a fourth palacsinta. Repeat and continue the layering process until you reach the top of the pan; end with a palacsinta.
Three-quarters of an hour
before serving, preheat the oven to 300 degrees F and beat the egg whites with the sugar until stiff and shiny. Pile the meringue on the top
palacsinta and place the pan in the oven to bake for 30 minutes or more, or until the meringue is lightly browned ("pink"). Remove the sides of the pan and transfer the rakott palacsinta to a platter. Serve hot, cut in wedges like a cake.
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