Hungarian Apricot Pancake Cake (Palacsinta Torta)

 Ingredients

For the Pancakes

2 cups (250 g) all-purpose flour

3 eggs

2½ cups (600 ml) milk

2 tbsp sugar

1 tsp vanilla extract

Pinch of salt

2 tbsp melted butter

For the Filling

2 cups (500 g) apricot jam

1 cup (100 g) ground walnuts

1 tsp cinnamon

For the Topping

3 egg whites

3 tbsp sugar

Chopped walnuts for garnish

Instructions

In a large bowl, whisk together flour, eggs, milk, sugar, vanilla, salt, and melted butter until smooth.

Cook thin pancakes in a lightly greased pan until golden. Prepare 12–15 pancakes.

Mix the ground walnuts with cinnamon.

Place one pancake on a serving plate and spread a thin layer of apricot jam. Sprinkle with the walnut mixture.

Repeat the layers until all pancakes are used, forming a tall cake.

Beat the egg whites with sugar until stiff peaks form.

Spread the meringue over the top of the cake.

Bake at 180°C (350°F) for 8–10 minutes, or until lightly golden.

Decorate with chopped walnuts and allow to cool slightly before slicing.

Serving Suggestion

Serve with coffee or tea. This traditional Hungarian dessert is especially delicious when made a few hours in advance, allowing the layers to absorb the apri

cot filling. Enjoy! 🇭🇺🍑🥞