Pawaru-Grahmata

№ 20VIII. nodaļa

Gārda pautu karaša

Layered soufflé pancakes with cherry syrup and lemon icing

  • Serves 6
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Gahrda pautu karrascha.

Modernizētslpp. 326–327 · PDF 340–341
6 porcijas

The book gives 15 egg yolks and their whites; it gives no other amounts. We've used 6 eggs.

Method

7 soļi
  1. Whisk the yolks with the sugar until pale, then whisk in the cream, lemon zest and flour.
  2. In a clean bowl, whisk the whites to stiff peaks. Fold them into the yolk mixture in three parts, gently but thoroughly, until no streaks of white show.
  3. Set aside about a quarter of the batter for the large top pancake. Heat a little butter in a frying pan over medium-low heat. When it foams, drop in 2–3 large spoonfuls (about 3 tbsp each) of batter, spaced apart, and spread each to about 10 cm. Cook for 2–3 minutes, until golden underneath and set at the edges, then turn carefully and cook for 2 minutes more.
  4. Lay the first pancake on a flat plate, sprinkle with cinnamon sugar and brush or spoon over a little cherry syrup. Fry the rest of the small pancakes the same way, stacking them one on top of another, each sprinkled and brushed with syrup. You should get 8–10 small pancakes.
  5. Spread the batter you set aside over the whole buttered pan (20–22 cm) and cook it more gently, covered, for 4–5 minutes, then turn and cook for 2–3 minutes more. Lay it over the stack so that it hangs down and covers the sides.
  6. Heat the oven to 120 °C (100 °C fan). Mix the icing sugar with enough lemon juice to make a thick, spreadable icing and spread it over the top pancake.
  7. Put the plate in the oven for 8–10 minutes, until the icing has dried to a thin white crust, or simply leave it for 20 minutes to set. Serve warm, in wedges.

Notes

What the book says vs. what we added

15 yolks beaten in a pot with sugar, sweet cream, grated lemon peel and a little flour; the whites beaten to stiff snow and folded in until none can be seen; a good spoonful at a time fried in butter on both sides, sprinkled with sugar and cinnamon, laid on a shallow plate and brushed with cherry syrup or other fruit syrup; the rest fried the same way and stacked; the last one large enough to cover the edge of all the others. Finely pounded sugar beaten thick with lemon juice is spread on top and left to dry, or dried in a covered tart pan with a few coals on the lid "so it stays dry and white". The amounts, the size of the pancakes and the oven are ours.

As a pudding

the book says the stack can also be put in a dish like a pudding and have any good sauce poured over it. A warm vanilla custard or the cream sauce from 08-017 would do.

Cherry syrup

ķezberes are sweet cherries. Syrup from a jar of morello cherries is sharper and balances the sweet icing well.

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