Hungarian Gala Palacsinta Cake: A Delicious Layered Dessert Recipe
Description:
Embark on a culinary journey with this Hungarian Gala Palacsinta Cake, a delightful dessert that features layers of delicate palacsinta, or crepes, filled with rich and flavorful fillings. This recipe yields at least 20 palacsinta, each measuring 6 1/2 inches in diameter, and promises a luscious treat perfect for any occasion. The batter can be refrigerated for up to three days, allowing you to prepare it in advance and create a show-stopping dessert that will impress your guests.
Recipe Overview
| Name | Hungarian Gala Palacsinta Cake |
|---|---|
| Cook Time | 30 minutes |
| Prep Time | 35 minutes |
| Total Time | 1 hour 5 minutes |
| Category | Dessert |
| Servings | 8 servings |
| Calories per Serving | 627.7 calories |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Sugar | 1 cup + 1 ½ tbsp |
| Salt | 1 ½ tsp |
| Eggs | 6 |
| Milk | 1 ½ cups |
| Butter (melted) | 6 tbsp |
| Soda water | 1 – 2 cups |
| Walnuts (chopped) | 1 cup |
| Confectioners’ sugar | 1 cup |
| Brandy or water (for thinning jam) | 1 tbsp |
| Small curd cottage cheese | 1 cup |
| Egg yolk | 1 |
| Fresh lemon rind | Zest of 1 |
| Raisins | ½ cup |
| Egg white | 1 |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Total Fat | 33.5 g |
| Saturated Fat | 11.8 g |
| Cholesterol | 214.4 mg |
| Sodium | 622 mg |
| Total Carbohydrates | 68.4 g |
| Dietary Fiber | 3.5 g |
| Sugars | 21.2 g |
| Protein | 16.6 g |
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine the all-purpose flour, salt, and 1 tablespoon of sugar. Whisk together until thoroughly mixed.
- Add the eggs one at a time, incorporating each fully before adding the next. Gradually pour in the milk, beating the mixture well to achieve a smooth batter.
- Stir in the melted butter and strain the batter through a fine sieve to remove any lumps, ensuring a silky texture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Just before cooking, shake or stir the batter. Gradually mix in enough soda water to achieve a thin consistency resembling light cream.
Step 2: Cook the Palacsinta
- Preheat a 6 1/2-inch crepe pan or a small frying pan with sloping sides over medium-high heat until very hot. Lightly brush the pan with cooking oil.
- When the pan is hot enough (it should start to smoke), remove it from the heat. Using a ladle, pour 2 to 3 tablespoons of batter into the pan.
- Quickly tilt and rotate the pan to allow the batter to spread evenly across the bottom, creating a very thin layer. Pour any excess batter back into the bowl.
- Return the pan to the heat and cook for about a minute, or until the edges begin to lift. Gently loosen the palacsinta with a spatula and flip it to cook briefly on the other side.
- Transfer the cooked palacsinta to a warm dish or pie plate. Repeat the process until you have at least three palacsinta per person, keeping them warm on the stove or in an oven set to low.
Step 3: Prepare the Fillings
- Filling 1: In a bowl, combine the grated chocolate, chopped walnuts, and confectioners’ sugar. Set aside.
- Filling 2: Thin the jam with either brandy or water, mashing any large fruit pieces to create a smooth consistency. Set aside.
- Filling 3: Strain the cottage cheese through a fine sieve, then force it through a potato ricer into a mixing bowl. Blend in the egg yolk, confectioners’ sugar, lemon rind, and raisins. In a separate bowl, beat the egg white until stiff peaks form, then gently fold it into the cottage cheese mixture.
Step 4: Assemble the Rakott Palacsinta
- Lightly butter an 8-inch springform pan. Start by placing one palacsinta at the bottom of the pan.
- Spread a layer of the nut and chocolate filling (Filling 1) over the palacsinta, then top it with another palacsinta.
- Next, spread a thin layer of apricot jam (Filling 2) on top, followed by another palacsinta.
- Add a layer of the cottage cheese filling (Filling 3) and cover it with a fourth palacsinta.
- Repeat the layering process until you reach the top of the pan, ensuring the final layer is a palacsinta.
Step 5: Bake and Serve
- Preheat the oven to 300°F (150°C) approximately 30 minutes before you plan to serve.
- Beat the reserved egg whites with sugar until stiff and shiny. Pile this meringue on top of the final palacsinta layer in the springform pan.
- Place the assembled rakott palacsinta in the oven and bake for 30 minutes or more, until the meringue is lightly browned and has taken on a delicate pink hue.
- Carefully remove the sides of the springform pan and transfer the rakott palacsinta to a serving platter. Cut into wedges like a cake and serve hot.
Final Notes
Enjoy your Hungarian Gala Palacsinta Cake, a harmonious blend of textures and flavors that captures the essence of traditional Hungarian cuisine. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this layered dessert will undoubtedly leave a lasting impression. Serve it warm, accompanied by a dusting of confectioners’ sugar or a dollop of whipped cream for an extra touch of indulgence.
Keywords: Hungarian dessert, palacsinta recipe, layered crepe cake, dessert recipes, Hungarian cuisine, sweet treats, special occasions.
