Pancake Torte



  • Basic Pancakes
  • 5 eggs, separated
  • ¾ cup vanilla sugar
  • cups sour cream
  • ¼ cup white raisins
  • Butter for baking dish


  1. Make the pancakes as usual, but be sure to use an 8-inch pan. Leave 4 pancakes whole and cut the rest into thin strips. Preheat oven to 375°F.
  2. Make the filling: Whip the egg yolks with vanilla sugar till foamy. Continue whipping while adding sour cream and raisins.
  3. Whip egg whites till they form peaks. Very gently fold them into the cream.
  4. Gently mix in the thin strips of pancakes.
  5. Butter a round 8-inch baking dish about 3 inches deep. Line it with the 4 whole pancakes so they cover the bottom and sides completely. If necessary, cut pancakes to fit the dish.
  6. Carefully pour in the cream mixture. Bake in the preheated oven for 25 minutes.
  7. Carefully turn the torte out onto a serving platter, and slice it like a cake. It should be creamy enough so that you won’t need any extra sauce.