Sweet Lasagna

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For The Nut Stuffing:

For The Curd Stuffing:

For the pouring over:


Mix eggs, flour, milk, egg yolks, powdered sugar and salt to a dough. Rest for 15 min. Heat a little fat in a frying pan. Pour in a little batter, gradually bake 8 narrow pancakes. Place 2 pancakes in a greased gratin dish.

Mix powdered sugar and nuts together and spread evenly on pancakes. Cover with 2 pancakes.

Stir together confectioners’ sugar, cottage cheese, egg yolks and raisins. Spread the curd mixture on the pancakes, cover repeatedly with 2 pancakes. Spread them with apricot jam and sprinkle with cocoa powder. Top with a few flakes of butter and cover with the 2 remaining pancakes. Mix sour cream, vanilla sugar and 1 egg with a whisk and pour over the sweet lasagna. Bake in the oven heated to 180 °C on the middle shelf for about 35 minutes. Beat 3 egg whites until stiff, gradually adding 50 g of granulated sugar. Spread the sugared snow evenly over the lasagna and bake at 200 °C for about 8 minutes.

Arrange the sweet lasagna on plates.

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