In Hungary just love pancakes thin, almost like paper, and I bake them quite often. They called us "palacsinta" (with the accent on the "and"). Make them some lemon, coffee, or chocolate sauce, or with a loved Magyars apricot jam and rum can "moisturize". Photo not mine, on it - a famous Hungarian pancakes, can't tell what they rich filling: 150g of rum (50-60°), 40 g raisins, 20 g candied orange peel 180g ground walnuts, 100g of cream, 120g sugar, ground cinnamon). And who has not heard about these famous pancakes a La Gundel?

These pancakes are the result of joint creativity of the Kare with his beloved wife and, subsequently, the romantic delicacy intended solely for lovers of all ages. Now and I (through the year) understand why my husband almost always orders a dessert these pancakes chocolate rum gravy, when I came to Hungary for the first time to investigate.

Of all the recipes of the great Hungarian chef in our days, perhaps, this is the most popular in restaurants all over the world. In the photo is the first restaurant of károly Gundala in Budapest, one of the best restaurants in the world. In General, I - as always, you can admire Hungarian cuisine and Hungary..:-).

But today I came with dessert, which also contains a lot of familiar flavors. To tell you HOW delicious it is - almost impossible. So I tell the recipe, and You plan to Bake.. 18 thin pancakes (who wants to - to share our recipe for pancakes on mineral water). I was being generous and made 25, but to bite then it was difficult..:-) At the bottom of the form with high edges put a few pancakes and sprinkle with grated pozeranie walnuts with sugar. Put the following 1 a pancake, cover it with cheese, mixed with 3 egg yolks, sugar and raisins. But if to put home-cooked yolks, then our whole design will be almost the same color, even prettier.

Another pancake sprinkle with cocoa mixed with sugar, and drizzle over the melted butter that the cocoa wasn't too dry. And it is better to pomislite each pancake, and our pudding is dry, like it a lot.

Then the next pancake to put apricot jam or marmalade, diluted with water (and we still dilute apricot pálinka), the next pancake — again, nuts, etc. in the above order. The last layer of toppings – jam. Place in oven and bake for a bit.

When the pancakes and the filling has hardened, remove and cover with a special spatula (or a cooking syringe) layer thick foam of egg whites 2-3 cm thick and put back in oven to protein browned (3-4 minutes).

Before serving the pudding, slice soaked in warm water with a knife into triangle pieces like a cake (or as I like - in smaller squares) and sprinkle with powdered sugar mixed with vanilla sugar. Yes... so much at the same time all your favorite toppings in one dessert could only come up with the Magyars... magical... sweet... juicy... well, what else I can find the words to tell me how my beloved was delicious and as you CAN also BE tasty (unless, of course, good enough) :-)