Ukrainian Cake Nalysnyky with Meringue (Pancakes)

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.

Author's Comments

A meringue topping gives these delicate cakes a decorative finish.

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