Cake Nalysnyky with Meringue (Pancakes)

A meringue topping gives these delicate pancakes a decorative finish.

2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon salt
5 tablespoons flour
1 cup milk
5 eggs, separated
1/2 teaspoon vanilla

Fruit filling
2 egg whites
2 tablespoons sugar

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 degrees 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.