Hungarian Dessert Cake

1. 1

   Place one crepe or pancake on a greased baking tray and spread with a little jam and sprinkle with chocolate. Place another pancake on top, spread with cream and sprinkle with some toasted almonds and raisins.

2. 2

   Continue building layers until the pancakes are used up. Leave the top pancake plain.

3. 3

   Beat egg whites to stiff peaks then add the sugar a little at a time, beating continually. Beat until the mixture is thick and glossy.

4. 4

   Cover the pancake stack completely with the meringue mixture.Sprinkle with flaked almonds.

5. 5

   Bake in a preheated very hot oven (220C - 425F) for 3 to 4 minutes until the meringue is slightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.