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My step sister Ruth kindly took the time to provide feedback on the photo I uploaded to Facebook of my solozhenik writing ‘Like that episode of Friends when Rachel gets the pages of the recipe book stuck together and makes half a shepherds pie and half a trifle’.  My auntie Sarah commented simply ‘looks ….interesting’.  Whereas my mother’s biggest concern was how long I spent cooking ‘this grease cake from hell?’

Cosmin on the other hand fell in love with it.  Going off on one about how it reminded him of his grandmother’s cooking, although he did concede that it may not appeal to those unaccustomed to this type of fare. 

By the next morning the greasy monstrosity took on a whole new level of yuck, the cherry juice reacted with the meringue turning it BLACK.  Cosmin could not have the second portion he longed for and I couldn’t even take a proper photo in the light.

I think I know where it went wrong. The pancakes were brittle as fuck and absorbed every scrap of the oil they were fried in, soaking up excess grease on kitchen roll wasn’t enough. If you know a good recipe for American style pancakes you could substitute them in, do that and eat the lot the second it comes out of the oven and you could be on to a winner. Could.

Makes Cosmin's List


  • 250g plain flour (8.8oz / 2 cups) (all purpose flour)
  • 5 egg yolks
  • 85g caster sugar (3oz / 0.7 cups) (superfine sugar, can be substituted for granulated)
  • 170g butter (6oz / 0.7 cups)
  • 170ml cream (0.3 pints / 0.7 cups)
  • 170ml milk (0.3 pints / 0.7 cups)
  • Oil to cook
  • 400g cherries (14oz / 1.8 cups)
  • 50g caster sugar (1.8oz / 0.4 cups) (superfine sugar, can be substituted with granulated)
  • ½ tsp cornflour (US cornstarch)
  • 5 egg whites
  • 100g caster sugar (3.5oz / 0.8 cups)


  • Calories | 401
  • Fat | 17.5g

Serves | 12 portions

Prep Time | 1hour 50 minutes (includes chilling/resting time)

Cooking Time | Circa 40 minutes (includes frying pancakes)


  1. To make the pancakes, cream together the egg yolks and sugar. Warm the cream to just above room temperature and whisk into the butter mix together with the milk and sifted flour.  Melt the butter and slowly stir it into the batter.  Chill the batter for 30 minutes prior to cooking.
  2. Fry the batter in a large frying pan to make a big pile of pancakes.
  3. To make the filling remove the stalks and pips from the cherries, stir in the sugar and cornflour and leave to sit for 30 minutes
  4. Place the cherries in a large pan over a low heat stirring continuously until they are cooked through and the juices thicken to a sauce.
  5. Stab each pancakes with a fork in several places to allow the cherry juices to penetrate. Stack the pancakes on top of a baking tray, adding a layer of cherries between each and finishing with a pancake on top.
  6. Whisk together the egg whites and caster sugar until soft peaks form. Coat the pancake stack completely with the meringue.
  7. Bake in an oven preheated to 200˚c/390˚f until golden.

Based on a recipe found at

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