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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl. | 2. Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along. | 3. Beat in the melted butter and strain the batter to remove any large lumps. | 4. Cover and refrigerate for at least 2 hours or overnight. | 5. Just before using, shake or stir the batter and pour in as much soda water as needed to make a thin batter, the consistency of light cream. | 6. Make each palacsinta separately: heat a 6 1/2 inch crepe pan or a small frying pan with sloping sides until very hot, then brush with cooking oil. | 7. When it starts to smoke, remove from the heat and pour 2 to 3 tablespoons of batter into the pan (work with a ladle the right size, if possible). | 8. Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom. | 9. A palacsinta is supposed to be very thin, as thin as it can be without getting lacy. | 10. Pour any excess batter back into the bowl. | 11. Put the pan back on the heat for about a minute, then give it a couple of good jerks to loosen the palacsinta, then flip it if you can or turn it over by hand, using a spatula to lift it up out of the pan first. | 12. Cook briefly on the second side and slide it into a warm dish or pie plate. | 13. Continue making palacsinta until you have at least three per person. | 14. Keep the palacsinta warm on the back of the stove or in the warming oven, or make them several hours in advance and warm them up later. | 15. The palacsinta batter may also be made in a blender: put the milk, eggs, salt, flour and melted butter in the jar, in that order. | 16. Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds. | 17. Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water. | 18. Make the palacsinta and set them aside while preparing the fillings in separate dishes. | 19. Filling 1: Mix the grated chocolate with the chopped walnuts and confectioners’ sugar. | 20. Set it aside. | 21. Filling 2: Thin the jam with brandy or water, and mash up any large pieces of fruit. | 22. Put that to one side. | 23. Filling 3: Strain the pot cheese and force it through a potato ricer. | 24. Mix it well with the egg yolk, confectioners’ sugar, and lemon rind, and stir in the raisins. | 25. Beat the egg white until stiff, then fold it into the pot cheese mixture. | 26. To form the rakott palacsinta, lightly butter an 8-inch springform pan and place a palacsinta on the bottom. | 27. Spread it with some nut and chocolate filling (number 1), and cover with a second palacsinta. | 28. Spread that with a thin layer of apricot jam (number 2), and cover it with another palacsinta. | 29. Spread it with the pot cheese filling (number 3), and cover with a fourth palacsinta. | 30. REPEAT and continue the layering process until you reach the top of the pan; end with a palacsinta. | 31. Three quarters of an hour before serving, preheat the oven to 300 F. | 32. and beat the egg whites with the sugar until stiff and shiny. | 33. 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”). | 34. Remove the sides of the pan and transfer the rakott palacsinta to a platter. | 35. Serve hot, cut in wedges like a cake. | 36. The Hungarian Cookbook. | 37. Susan Derecskey. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups	sifted	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
butter	6	tablespoons	melted	513.0	23.570999999999998	16.029	43.2
soda water	1 1/2	1/2		-	-	-	-
cooking oil	3	tablespoons		-	-	-	-
chocolate	2	ounces	semisweet grated	32.8854	5.3694	1.168	0.8165
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
confectioner ' sugar	1/2	cup	sifted	-	-	-	-
apricot jam	1/2	cup		387.2	103.04	1.12	0.32
brandy	1 -2	tablespoon		-	-	-	-
curd cottage cheese	1	cup		-	-	-	-
egg	1		separated	429.0	2.16	37.68	28.53
confectioner ' sugar	4	tablespoons	sifted	-	-	-	-
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
golden raisin	2	tablespoons	seedless	62.2875	16.401	0.6992	0.0949
egg white	3			51.48	0.7227	10.790999999999999	0.1683
vanilla sugar	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.