Hungarian Palacsinta Cake (Armenian Style)

Overview

Embark on a culinary adventure with Hungarian Palacsinta Cake, or Ormeny Rakott Palacsinta, a delightful dessert that celebrates the rich flavors and textures of Hungarian cuisine. This recipe, crafted with love and attention to detail, produces at least 20 palacsinta (thin pancakes) that measure approximately 6 1/2 inches in diameter. A true masterpiece, this cake combines layers of delectable fillings, making it a show-stopping dessert perfect for any occasion. The batter can be stored in the refrigerator for up to three days, allowing you to prepare it in advance and make adjustments as needed for consistency and taste.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Instructions

For the Batter

1. Mix Dry Ingredients: In a large mixing bowl, combine 3 cups of all-purpose flour, 1 ½ teaspoons of salt, and 1 tablespoon of sugar. Mix well to ensure an even distribution of the ingredients.

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2. Incorporate Eggs: Add 6 large eggs to the dry mixture one at a time, blending thoroughly after each addition to create a smooth batter.

3. Add Milk Gradually: Gradually pour in 1 ½ cups of milk, continuing to beat the mixture to achieve a well-blended, lump-free consistency.

4. Incorporate Butter: Pour in 6 tablespoons of melted butter into the batter and mix until fully integrated.

5. Strain the Batter: To ensure the batter is silky smooth, strain it through a fine-mesh sieve to remove any lumps.

6. Chill the Batter: Cover the bowl with plastic wrap and refrigerate the batter for a minimum of 2 hours, or preferably overnight, allowing the flavors to meld together.

7. Prepare for Cooking: Just before using the batter, shake or stir it well and add soda water until achieving a consistency similar to light cream, which will help create delicate, thin pancakes.

Cooking the Palacsinta

1. Heat the Pan: Preheat a 6 ½ inch crepe pan or a small frying pan with sloping sides over medium-high heat until it’s very hot. Brush the surface lightly with cooking oil to prevent sticking.

2. Pour the Batter: Once the pan starts to smoke slightly, remove it from the heat and pour 2 to 3 tablespoons of batter into the center. Quickly tilt and turn the pan to spread the batter evenly, coating the bottom thinly.

3. Cook the First Side: Return the pan to the heat and cook for about 1 minute or until the edges begin to lift, indicating it is ready to flip.

4. Flip the Palacsinta: Give the pan a gentle shake to loosen the palacsinta. If comfortable, flip it using the pan’s motion or a spatula, cooking briefly on the second side until lightly golden.

5. Keep Warm: Transfer the cooked palacsinta to a warm dish or pie plate. Continue the process until you have at least three per person, keeping them warm either on the stove or in a warming oven.

6. Alternative Blender Method: For a quicker method, you can prepare the batter in a blender by combining milk, eggs, salt, flour, and melted butter in the order listed. Blend on high speed for about 1 minute, scraping down the sides, then cover and refrigerate as instructed, adding soda water before cooking.

For the Filling

1. Prepare Fillings: While cooking the palacsinta, make the fillings in separate bowls by mixing the following:

   • Nut Filling: Combine 3 cups of chopped walnuts with ½ cup of honey and a pinch of salt.
   • Poppy Seed Filling: Mix 1 – 2 tablespoons of poppy seeds with 1 cup of honey for sweetness.
   • Jam Filling: Use 1 cup of plum jam directly from the jar.
   • Chocolate Filling: Blend 1 ½ cups of granulated sugar with ¼ cup of rum until smooth.

2. Assemble the Cake: Grease a 9-inch springform pan with ¼ cup of butter. Start layering by placing a cooked palacsinta at the bottom, spreading it with the nut filling, then covering it with another palacsinta. Repeat this process, alternating with the poppy seed filling, jam filling, and chocolate filling, until you reach the top of the pan, finishing with a palacsinta layer.

3. Add Finishing Touches: Sprinkle the top layer with sugar and dot with a little butter for flavor.

4. Bake the Cake: Preheat your oven to 375°F (190°C) and place the assembled pan inside. Bake for approximately 20 minutes or until heated through and lightly golden on top.

5. Serve: After baking, carefully remove the sides of the springform pan and transfer the rakott palacsinta onto a platter. Cut into wedges and serve warm, allowing everyone to enjoy a piece of this unique and delicious dessert.

Additional Tips

• Testing the Batter: Always taste the first palacsinta; if it’s too thick, add more soda water to adjust the consistency. Remember that the second palacsinta should be discarded as it often becomes soggy from resting at the bottom of the stack.
• Using Two Pans: Once you’ve mastered the technique, consider using two pans to speed up the process and create a larger batch of palacsinta more efficiently.

Conclusion

The Hungarian Palacsinta Cake, an Armenian-style dessert, is a delightful addition to your culinary repertoire. With its layers of sweet fillings and thin pancakes, this cake not only satisfies your sweet tooth but also brings a taste of tradition to your table. Whether served at a family gathering or a special occasion, this recipe is sure to impress and leave everyone wanting more. Enjoy this wonderful dish that melds cultures and flavors into one delicious dessert!