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.

This dessert tastes like a journey back in time, a nostalgic embrace of the comforting aromas in a Hungarian grandma’s kitchen. Beyond this classic walnut-peach jam-cocoa combo, this recipe opens the door to a world of possibilities, inviting you to experiment with various fillings, even venturing into the realm of savoury delights. Feel free to explore the art of Hungarian pancakes with our guide to Hungarian pancakes. Discover additional tips, variations and a deeper understanding of this culinary tradition.

Making this Hungarian pancake cake is not just a culinary experience. It’s a cozy winter activity that brings joy and indulgence to your home. So, gather around the kitchen, enjoy the process and savour the sweet symphony of Hungarian flavours!