Pancake Dessert with sour cherries.

Cușma lui Guguță din clǎtite

Layers of pancakes, cherries, and cream — pure New Year bliss!

If you’re a friend of mine, there’s no way you haven’t tasted my version of Cusma lui Guguță—a traditional Moldovan dessert that holds a special place in our culture. Soft pancakes rolled with tangy sour cherries, layered into a pyramid, and generously coated with a creamy topping—this dessert is a showstopper.

In Moldova, Cusma lui Guguță is a beloved treat, especially during Christmas and festive celebrations. It’s a dessert that brings families together, its flavours rich with tradition and nostalgia.

If you’re here searching for an easy, festive dessert recipe or just want to explore a piece of Moldovan culinary tradition, you’re in for a treat. Whether it’s your first time or your hundredth, Cusma lui Guguță is sure to become a favourite. Let’s bring a taste of Moldova to your table!

All the ingredients you will need

For about 15 pancakes:

• 3 eggs

• 600 ml dairy milk

• 250 g plain flour

• A pinch of salt

• Vanilla essence

• 15 ml sunflower oil

For the Cream:

• 200 ml double cream

• 3-4 tablespoons sugar

• 250 g Greek-style yogurt

For the Filling:

• Sour cherries (canned or fresh, pitted)

Instructions

1. Prepare the Pancake Batter:

   • Crack the eggs into a large mixing bowl.

   • Beat the eggs with a whisk. Gradually add the milk and flour, alternating between the two, while whisking constantly to avoid lumps.

   • Add a pinch of salt, vanilla essence, and sunflower oil (about 25 ml).

   • Let the batter rest for 10-15 minutes.

2. Cook the Pancakes:

   • Heat a non-stick or pancake pan over medium-high heat.

   • Lightly grease the pan with oil or butter.

   • Pour a ladleful of batter into the pan and swirl to evenly coat the surface.

   • Cook the pancake until it turns lightly golden, then flip it and cook the other side.

   • Repeat until all the batter is used, stacking the cooked pancakes on a plate.

3. Prepare the Cream:

   • Beat the double cream with the sugar until it thickens slightly but remains soft and not too stiff.

   • Fold in the Greek-style yoghurt and mix until smooth. Set aside.

4. Fill the Pancakes:

   • Take a pancake and place a line of sour cherries along one edge.

   • Roll the pancake tightly into a tube.

   • Repeat with all the pancakes.

5. Assemble the Dessert:

   • Arrange the rolled pancakes on a serving platter in layers, forming a pyramid shape.

   • Spread a generous amount of cream between the layers and cover the entire pyramid with the remaining cream.

6. Optional Decoration:

   • Sprinkle with grated chocolate.

7. Chill and Serve:

   • Refrigerate for at least one hour before serving to allow the flavours to meld together.