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1. Make six or eight thin pancakes with flour, eggs and milk.
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2. Keep hot until all are cooked.
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3. Put the first pancake on a buttered fireproof dish, on it spread some curd or cottage cheese mixed with egg yolk and sugar flavored with lemon rind.
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4. Put the second pancake on top and spread with apricot jam.
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5. Cover with another pancake spread with grated nuts and chocolate.
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6. Repeat this layering until all the pancakes are used.
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7. Put into the oven while a meringue of 2 egg whites and 4 oz. of caster sugar is prepared.
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8. Cover the pile of pancakes with the meringue, return to the oven to crisp and color a golden brown.
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9. Sprinkle with vanilla sugar before serving.
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TIP:
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This sweet is cut into slices like a cake, and is often served with a rich chocolate sauce.
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