Ingredients

  • Pancakes
  • 4 tablespoons sweet butter
  • 1 cup ground walnuts
  • ½ cup confectioners’ sugar
  • Vanilla Cream
  • ¾ cup plus 5 tablespoons granulated sugar
  • cup white rum
  • ½ cup ground almonds
  • 5 egg whites
  • 3 tablespoons apricot jam, softened

Pancakes

  • 5 whole eggs
  • 2 cups flour
  • 2 cups milk
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 cup carbonated water

Vanilla Cream

  • 11 tablespoons sweet butter
  • 5 egg yolks
  • 1 cup sugar
  • 2 cups milk
  • 1 cup heavy cream
  • ½ cup ground white raisins
  • 1 vanilla bean

Method

  1. Make a pancake batter with the 5 whole eggs, the flour, 2 cups milk, 1 tablespoon sugar, the salt and carbonated water. For method, see basic recipe.
  2. Make 30 pancakes. To do this, put a small amount of the batter in the frying pan and quickly roll it around to coat the bottom of the pan with a thin layer. Cook the pancakes in 4 tablespoons sweet butter.
  3. Line an attractive ovenproof baking pan, 13 by 9 inches, with 5 pancakes.
  4. Arrange 15 pancakes on the table top and sprinkle them with a mixture of ground walnuts and confectioners’ sugar. Then stack them into 5 batches of 3 pancakes.
  5. Roll each triple layer tightly, and cut it across to 6 pieces. Finally, you should have about 30 tightly rolled little spirals 1¼ to 1½ inches long.
  6. Stand up the spirals in the pancake-lined baking pan. Fill the pan evenly. Preheat oven to 350°F.
  7. Make the vanilla cream: Melt 11 tablespoons butter over very low heat or in the top part of a double boiler over simmering water. Whip in the egg yolks. Mix in 1 cup sugar, the milk and the heavy cream, raisins and scrapings from the inside of the vanilla bean. Keep whipping till you get a quite thick cream.
  8. Pour the vanilla cream on top of the pancake spirals, covering them completely. Bake in the preheated oven for 25 minutes.
  9. Slice the rest of the pancakes (10), and mix them with ¾ cup sugar, the rum and ground almonds. Spoon the mixture on top of the baked spirals, and bake for 10 minutes more.
  10. Meantime, whip the egg whites and 5 tablespoons sugar until they form peaks and are very stiff. Very gently mix in the softened apricot jam.
  11. Take out pancakes, leave oven door open for a couple of minutes to reduce heat, then set for 300°F. Spoon the meringue on top of pancakes, and “dry-bake” in the oven till the meringue is set, for 10 to 15 minutes, or until golden brown.
  12. Serve in the baking pan, since removing the dessert is rather difficult. Do not try to separate the pancakes because they will have become homogeneous anyway. Cut them into 2-inch or 3-inch squares, and serve with a spatula. (It won’t be easy to make exact squares.)
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