Layered Pancake Gateau (Hungary)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 54.6106 |
| Energy (kCal) | 3362.5258 |
| Carbohydrates (g) | 100.0608 |
| Total fats (g) | 311.1991 |
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Cuisine
European >> Eastern European >> Hungarian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. 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. | 2. 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. | 3. Fold egg whites into the egg yolk mixture, alternating w/spoonfuls of the flour & 2 tbsp of the melted butter. | 4. 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. | 5. 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. | 6. FOR THE FILLING: Whisk egg yolks in a bowl w/the icing sugar till thick & creamy. Stir in the grated lemon rind & vanilla sugar. | 7. Whisk egg whites in a separate bowl. Fold them into the egg yolk mixture b4 adding the ground almonds & mix together well. | 8. 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. | 9. Spread sour cream over the top & bake for 20-25 min or till the top is a pale golden brown. | 10. Remove from oven & leave in the cake tin for at least 10 min b4 releasing the springform pan & removing the gateau & paper lining. | 11. 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. | 12. 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 :-). | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| egg | 5 | separated | 357.5 | 1.8 | 31.4 | 23.775 | |
| sugar | 1/4 | cup | 201.495 | 50.398999999999994 | 0.0 | 0.0 | |
| milk | 3/4 | cup | 111.63 | 8.7474 | 5.7645 | 5.9841 | |
| self rising flour | 1/2 | cup | sifted | - | - | - | - |
| butter | 4 | tablespoons | unsalted melted | 342.0 | 15.714 | 10.686 | 28.8 |
| cream | 3/4 | cup | sour | 341.55 | 7.9868 | 4.209 | 33.3788 |
| sugar | powdered sifted | 79.95 | 15.002 | 2.5025 | 1.248 | ||
| lemon wedge | - | - | - | - | |||
| egg | 3 | separated | 357.5 | 1.8 | 31.4 | 23.775 | |
| sugar | 1/4 | cup | powdered sifted | 79.95 | 15.002 | 2.5025 | 1.248 |
| lemon | 1 | grated rind | 1.2808 | 0.4116 | 0.0486 | 0.0132 | |
| vanilla sugar | 1/2 | teaspoon | - | - | - | - | |
| almond | 1 | cup | ground | 1927.12 | 0.0 | 0.0 | 218.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.