Gundel Pancakes – Gundel Palacsinta

Soak the raisins and candied orange peel cut into hair-thin sticks in rum the day before. The following day, grate the nuts for the filling. They should not be too coarse, but equally not as fine as flour. Boil the sweet whipped cream, add the grated nuts, sugar, 1 pinch of cinnamon, the drained raisins and the candied orange peel, mix everything together for 1-2 minutes (adding a little milk if necessary) until it is spreadable. Cool a bit and only then stir half of the rum in it. Then bake 12 pancakes according to the recipe, spread the filling in a strip at a time, roll up the pancakes and keep warm. For the sauce, boil milk with sugar and vanilla. In the meantime, melt the chocolate in a small container. Whip the whipped cream until stiff. Then, using a whisk, start by mixing the egg yolks with the sugar until smooth, then stir in the cocoa powder with a little flour and cold milk until creamy. Add the chocolate and then, beating quickly with the whisk, gradually pour in the hot milk in a thin stream. Heat to boiling point at a moderate temperature, but do not let it boil! Remove the sauce from the heat and stir for a while, then slowly add the whipped cream and finally the remaining rum. Add a little powdered sugar to taste, depending on the quality of the chocolate, but the chocolate sauce should not be too sweet.

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