Thin pancakes layered with almond filling and sweet apples, this dessert manages to toe the line between homey/rustic and elegant. It’s also not overly sweet so it seems just as appropriate for breakfast as it does for dessert. The sour cream gets baked into a nice and tangy top crust. The original recipe used thick, fluffy pancakes, but since I had extra palacsinta from breakfast, I decided to use thin pancakes instead. In the end, I think the thin pancakes would be preferential anyways. Otherwise I imagine the cake getting a little too dry and doughy.
Just like yesterday’s recipe for pancakes stuffed with a sweet walnut filling and topped with chocolate rum sauce, I think that a bunch of different nuts could work, so feel free to experiment. You could also double the amount of apple if you’d like a strong apple flavor.
Almond and Apple Layered Pancake Cake
* 4 palacsinta (or 4 crepes, using your favorite crepe recipe), the same approximate size as your springform pan
Almond and Apple Filling:
* 3 eggs, separated
* 1/4 cup powdered sugar
* grated zest of one lemon
* 1 teaspoon sugar
* 1 cup ground almonds
* 1 baking apple, peeled
* 3/4 cup sour cream
Preheat the oven to 400 degrees and grease an 8-9” springform pan.
Prepare the filling by whisking the egg yolks and powdered sugar until smooth and thick Stir in the grated lemon zest and sugar. In a separate medium bowl, whip the egg whites until foamy and the whites begin to hold shape and then fold them into the egg yolk mixture. Then fold in the ground almonds. Combine gently but thoroughly.
Place a pancake on the bottom of the prepared springform pan. Spread about one-third of the almond mixture on top of the pancake. Cut about one-third of the apple into thin slice and press the pieces into the almond filling.
Repeat the process twice more and then top with the final pancake. Spread the sour cream evenly across the top and bake in the preheated oven for 25 minutes. Let cool for 10 minutes. Remove from pan, cut into wedges and dust generously with powdered sugar.
Adapted from Russian,, German & Polish Food & Cooking