Almond ravioli with caramelized nuts and cherry cream ice cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Melt 50 g sugar in a pan over low heat and let it caramelize. Deglaze with 1-2 tablespoons of water and dissolve the caramel in it while stirring. Add nuts and stir in. Spread on an oiled piece of aluminium foil and let it cool down. Separate the eggs. Beat egg yolks and icing sugar with the whisk of the hand mixer until foamy.

2. 2

   Stir in milk and cream. Mix flour, almonds and cinnamon and stir into the egg mixture. Leave to swell for about 30 minutes. Beat the egg whites until stiff, while letting the remaining sugar trickle in. Carefully fold into the dough. Heat half of the fat in a pan and add the dough. Turn the pancake as soon as it begins to brown on the bottom. If necessary, cut the pancake in half or quarters beforehand. Break the pancakes with a spoon and fork. Add the rest of the fat and fry the pieces until golden brown, turning them over. Remove the caramelised nuts from the aluminium foil and chop them coarsely as desired.

3. 3

   Heat half of the fat in a pan and add the dough. Turn the pancake as soon as it begins to brown on the bottom. If necessary, cut the pancake in half or quarters beforehand. Break the pancakes with a spoon and fork. Add the rest of the fat and fry the pieces until golden brown, turning them over. Remove the caramelised nuts from the aluminium foil and chop them coarsely as desired. Arrange on plates together with the Kaiserschmarrn and dust with icing sugar. Delicious with cherry cream ice cream

Nutrition Facts

KCAL
560 kcal

CARBS
43 g

FATS
37 g

PROTEINS
14 g