1. Make and cook the pancakes wafer thin, in the usual way, but instead of rolling, spread each pancake with apple pureé or jam and chopped almonds.
2. Pile on top of one another.
3. When the last panacakes has been added, whisk egg white, fold in sugar.
4. Spread on top of the pancakes, sprinkle with nuts and brown in the oven, for 10 minutes.
5. Serve in slices like a cake.

Ingredients:

½ pint pancake batter
3 oz. almonds
1 egg white
fat or oil for cooking pancakes
apricot jam or apple pureé
1 oz. sugar

Cooking time: 30 minutes