Hungarian Palacsinta Cake Armenian Style

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 cups sifted all-purpose flour
• 1 tablespoon sugar, added to flour
• 1 1/2 teaspoons salt
• 6 eggs
• 1 1/2 cups milk
• 6 tablespoons melted butter
• 1 1/2 cups soda water (about)
• 3 tablespoons cooking oil
• 1/2 cup coarsely chopped walnuts (2 ounces)
• 1 -2 tablespoon honey
• 1 cup ground poppy seed
• 2 tablespoons honey
• 1/4 cup damson plum jam
• 1/4 cup coarsely chopped walnuts
• 2 ounces semisweet chocolate, grated
• 1/4 cup golden seedless raisins
• 1 1/2 tablespoons chopped candied orange peel
• 2 tablespoons rum
• 2 tablespoons granulated sugar
• 1 tablespoon butter

Recipe

• 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 for the filling: cook the palacsinta and keep them warm while making the fillings.
• 19 prepare each filling in a separate dish, combining the listed ingredients and stirring with a fork to get four different kinds of thick mush.
• 20 butter an 9-inch springform pan and place a palacsinta in the bottom.
• 21 spread it with the nut filling (number 1) and cover it with another palacsinta.
• 22 spread the second one with the poppy seed filling (number 2) and cover that.
• 23 next use the jam filling (number 3), cover it, and lastly the chocolate filling (number 4).
• 24 continue in this fashion until you reach the top of the pan, ending with a palacsinta.
• 25 sprinkle it with sugar and dot with butter.
• 26 about half an hour before serving, place the pan in a preheated 375 f.
• 27 oven and bake for about 20 minutes.
• 28 remove the sides of the pan and transfer the rakott palacsinta to a platter.
• 29 cut in wedges like a cake to serve.
• 30 the hungarian cookbook.
• 31 susan derecskey.