Hungarian pancake tart recipe for cozy culinary adventures

As the winter chill sets in, there’s nothing quite like the warmth and comfort of a cozy kitchen filled with the scents of baking and cooking. Embrace the spirit of the season with a delightful Hungarian pancake tart – a whimsical creation that transforms the humble pancake into a show-stopping dessert, perfect for a cozy winter day.

Ingredients (for 4 people):

For the pancakes:

• 250g (25dkg) flour
• 1 pinch of salt
• 1 lemon (zest)
• 25g (2.5dkg) yeast
• 3 eggs
• 100g (10dkg) granulated sugar
• 1 pinch vanilla sugar
• 300ml (3dl) milk
• 200ml (2dl) whipping cream
• 5dkg butter
• Oil for greasing

To make the filling:

• Chopped walnuts
• Grated lemon zest
• Icing sugar
• Vanilla sugar
• Ground cinnamon
• Your favourite jam

For the chocolate sauce:

• 3 tablespoons food starch
• 5dl milk (divided)
• 120g chocolate
• 3 tablespoons brown sugar
• 1 pinch vanilla sugar
• 2 teaspoons Dutch cocoa
• 2 tablespoons rum

Instructions:

1. Prepare the pancake batter:

   • In a large bowl, mix flour with a pinch of salt, grated lemon zest and crumbled yeast.
   • In a separate bowl, beat eggs with granulated sugar and vanilla sugar until smooth.
   • Add milk, whipping cream, and melted butter to the egg mixture, stirring constantly.
   • Combine the flour mixture with the liquid ingredients until smooth. Let the batter rest for at least an hour.

2. Prepare the fillings:

   • Line a baking tray with parchment paper.
   • For the nut filling, mix chopped walnuts with grated lemon zest, icing sugar, vanilla sugar and ground cinnamon.
   • Heat up your favourite jam for the fruit filling.

3. Cooking the pancakes:

   • Grease a pancake pan with oil.
   • Pour a ladleful of the batter into the pan and fry only one side until golden brown.
   • Transfer the half-cooked pancake onto the prepared baking tray, fried side down, and sprinkle with the nut mixture.
   • Continue this process, layering pancakes with the nut and jam fillings.

4. Baking the pancake cake:

   • Preheat the oven to 160°C.
   • Place the layered pancakes in the oven and bake for about 30 minutes.
   • Remove it from the oven and allow it to cool down on the baking tray.

5. Prepare the chocolate sauce:

   • Mix starch with a little milk until smooth.
   • Heat up the rest of the milk, remove from heat, stir in chocolate until melted.
   • Add brown sugar, vanilla sugar, cocoa, rum and the starch-milk mixture. Return to heat, stirring constantly for about 10 minutes until the sauce thickens. Let it cool.

6. Assemble and serve:

   • Once the pancake cake is completely cooled, drizzle the chocolate sauce over the top and sprinkle it with chopped walnuts.
   • Slice and serve the pancake tart, with the remaining chocolate sauce on the side.