Hungarian Dessert Cake

Name: Hungarian Dessert Cake
Ingredients: 12 -14 crepes or 12 -14 pancakes; 3/4 cup apricot jam or 3/4 cup plum jam; 125 g dark chocolate (grated); 1 cup cream (whipped); 125 g sliced almonds (toasted); 1 cup raisins (chopped); 4 egg whites; 1/2 cup sugar; 2 tablespoons sliced almonds (extra)

9 ingredients

5 steps

Ingredients

12 -14 crepes or 12 -14 pancakes
3/4 cup apricot jam or 3/4 cup plum jam
125 g dark chocolate (grated)
1 cup cream (whipped)
125 g sliced almonds (toasted)
1 cup raisins (chopped)
4 egg whites
1/2 cup sugar
2 tablespoons sliced almonds (extra)

Directions

1

Place one crepe or pancake on a greased baking tray and spread with a little jam and sprinkle with chocolate. Place another pancake on top, spread with cream and sprinkle with some toasted almonds and raisins.
2

Continue building layers until the pancakes are used up. Leave the top pancake plain.
3

Beat egg whites to stiff peaks then add the sugar a little at a time, beating continually. Beat until the mixture is thick and glossy.
4

Cover the pancake stack completely with the meringue mixture.Sprinkle with flaked almonds.
5

Bake in a preheated very hot oven (220C - 425F) for 3 to 4 minutes until the meringue is slightly browned.