Palacsinken Torte

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

In Hungary, pancakes were originally very basic food, made only with flour and water and then cooked over an open fire. They could then be rolled, folded, wrapped or stacked with savoury or sweet fillings in between. This layering of sweet almond filling, topped with sour cream and baked until golden brown, is elegant and delicious.


  • 5 eggs, separated
  • 50 g/2 oz/¼ cup


  1. Preheat the oven to 200°C/400°F/Gas 6. Grease and line a deep 20–23cm/8–9in springform tin (pan). Whisk the egg yolks and caster sugar together in a bowl until thick and creamy, before whisking in the milk.