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Rakott palacsinta served
Traditional Hungarian pancake cake drizzled with chocolate sauce

Hungarian layered pancake cake

Author: Flavelo
Recipes Cakes and Desserts
One of the most festive pancakes of Hungarian confectionery, elevated to a cake, evoking the elegance of 19th-century bourgeois kitchens. Not simply stacked pastry sheets: rich walnut, jam, and cocoa fillings hidden between layers melt into a single harmonious dessert in the heat of the oven. The creamy-egg crown or chocolate sauce on top gives it that juiciness that makes this dish crave a place on the Sunday table.
🕒 Prep Time 25 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 6 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pancake frying pan
  • Hand whisk or stick blender
  • Ovenproof dish or casserole (approx. 20-22 cm diameter)
  • Pastry brush
  • Bain-marie pot (for chocolate)

Allergen Information

⚠️ Gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Crack eggs into a deep bowl, add half the flour, salt and a little milk. Mix into a thick, lump-free paste.

Tip: If you mix batter thick first (dumpling consistency), and dilute after, fluid mechanics guarantees no flour lumps remain (dispersion).
2 ✓

Dilute the mass with remaining milk and soda water, then stir in 2 tablespoons of oil. Let rest for at least 20 minutes.

Tip: During resting, flour particles absorb liquid (hydration), making batter more elastic and preventing tearing during frying.
3 ✓

Heat up a pan, and fry thin pancakes. Flip when edge curls up and browns, and centre becomes matte.

Tip: Pan temperature is key: if too cold, batter dries; if too hot, burns before cooking through (Maillard reaction).
4 ✓

Prepare fillings: mix walnuts with 50g sugar, cocoa with 30g sugar. Butter a heatproof dish.

Tip: Buttering prevents high-sugar filling from caramelising and burning onto dish walls.
5 ✓

Start layering: one pancake, thin layer of jam. Next pancake, sugared walnut. Third pancake, sugared cocoa. Repeat until finished.

Tip: Layer order helps flavour balance: tart jam 'cuts' rich walnut and cocoa.
6 ✓

Spread top of last pancake with soured cream (optionally mix in a little icing sugar), and push into 180°C preheated oven for 15-20 minutes.

7 ✓

Meanwhile, over steam, melt dark chocolate together with 50ml milk and 20g butter until shiny and uniform.

Tip: Gentle heat of steam bath prevents cocoa butter in chocolate from separating and cream becoming 'gritty'.
8 ✓

Let the baked stack cool for 10 minutes, then slice like cake and drizzle with lukewarm chocolate.

Tip: During cooling, sugary fillings viscosity increases (thickens), keeping slices nicely intact.

Recipe FAQ

Why does it fall apart when slicing?
You likely didn't rest it enough after baking. The filling and dough need to 'bind' while cooling.
Can I make it ahead?
Yes, absolutely! Flavours mature even better for the next day, and it's easier to slice, just reheat before serving.

Ingredients

  • 200 g Plain flour (sieved)
  • 300 ml Whole milk
  • 100 ml Soda water
  • 3 pcs Eggs (Medium)
  • 1 pinch Salt
  • 3 tbsp Sunflower oil (for batter and frying)
  • 150 g Ground walnuts
  • 120 g Granulated sugar (divided)
  • 30 g Dutch cocoa powder
  • 150 g Apricot jam
  • 200 g Soured cream (20%)
  • 1 tsp Butter (for greasing dish)
  • 100 g Dark chocolate (min. 50%)
  • 50 ml Milk (for sauce)
  • 20 g Butter (for sauce)