Ukrainian Cake Nalysnyky with Meringue (Pancakes)
by Olga Drozd
Prep time: 0:30
Overall time: 1:00
SERVINGS
1 recipe scale / convert
INGREDIENTS
2 tbsp. butter
2 tbsp. sugar
1/4 tsp. salt
5 tbsp. flour
1 cup milk
5 eggs, separated
1/2 tsp. vanilla
Fruit Filling
2 egg whites
2 tbsp. sugar
INSTRUCTIONS
Melt the butter in a saucepan, stir in the sugar, salt, and flour, and then add the milk gradually. Cook over a low heat, stirring constantly, until the mixture becomes thick and smooth. Remove the mixture from the range and cool slightly. Beat in the egg yolks one at a time. Stir in the vanilla. Beat the egg whites until stiff and fold into the batter.
Fry small cakes over a moderate heat, browning them lightly on both sides. Handle the cakes gently because they are very tender and delicate. Spread each cake with any desired fruit filling. Place them in a buttered baking dish in layers, forming a stack of about 4 cakes. Now prepare the meringue by beating the egg whites until stiff; add the sugar gradually and beat until thick. Top the layered cakes with the meringue and brown lightly in a moderate oven (350°F). Cut into wedges and serve hot or warm.
Crushed Fruit Filling:
Fill nalysnyky with crushed, sweetened strawberries, raspberries, blueberries, pitted cherries, or other fruit.
CHEF COMMENTS
A meringue topping gives these delicate cakes a decorative finish.
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