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Ham Torte Recipe - Hungarian Rakott Palacsinta Sonkaval


Hungarian Ham Torte

Hungarian Ham Torte

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for Hungarian ham torte -- rakott palacsinta sonkaval, literally "layered crepes with ham" -- makes good use of leftover ham. It's an elegant brunch or bridal shower dish and, if cut into smaller sections, a great appetizer. Dress this up with a mushroom cream sauce, add a crisp green salad or green vegetable and it makes a terrific main course.

Here's a larger picture of Hungarian ham torte.

Makes 6 to 8 servings of Hungarian Ham Torte - Rakott Palacsinta Sonkaval

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes


  • 1 recipe Hungarian Palacsinta (see below)
  • 6 large eggs, separated
  • 4 1/2 tablespoons + 4 1/2 tablespoons melted butter
  • 3/4 pound ground ham
  • 1 1/2 cups sour cream
  • 1 clove minced garlic
  • Salt and pepper
  • 2/3 cup cracker crumbs


  1. Using a 9-inch crepe pan, prepare the Hungarian palacsinta recipe. Stack the crepes on a plate and cover with a towel when done. You should have about 16 crepes. A few more or less won't matter.

  2. Heat oven to 400 degrees. Line the bottom of a 9-inch springform pan with a parchment circle and lightly coat the pan, parchment and all, with cooking spray. Beat the egg whites until stiff.

  3. In a medium bowl, mix together 4 1/2 tablespoons melted butter, egg yolks, ground ham, sour cream, garlic and salt and pepper. Fold in the egg whites until well incorporated.

  4. Place one crepe in the bottom of the prepared pan and cover with a layer of the ham mixture. It will be a thin layer so you have enough for all the crepes. Continue forming layers, using all the crepes and ending with the ham mixture.

  5. Mix cracker crumbs with remaining 4 1/2 tablespoons melted butter. Spread evenly over top of ham torte. Bake, uncovered, for 30 minutes or until crumbs are golden.

  6. Cool slightly. Run a knife around the edges of the pan. Remove the springform ring. Slide a spatula under the torte and remove the parchment paper. Place on a serving platter. Cut into wedges and serve with a mushroom cream sauce or other sauce, if desired. Accompany with a salad or green vegetable.
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