Freeze 200 g strawberries the day before. Melt 30 g of butter brown for the glaze, so it tastes slightly nutty. Let it cool down to room temperature. Cut the vanilla pods in half lengthwise, scrape out the pulp and mix with the milk. Cut the vanilla pods into pieces of about 1 cm. Boil up once in the almond liqueur. Let cool off
2 . Sprinkle flour into the vanilla milk and stir until a smooth mass is obtained. Separate the eggs, stir the egg yolks into the vanilla mass. Put the egg white aside. Add 1 pinch of salt and the cooled butter to the vanilla mixture, stir. Pour vanilla-almond liqueur through a sieve and stir into the vanilla mass. Beat egg white and sugar until stiff, fold in
Coat a coated pan (approx. 24 cm Ø) with some butter and warm it up on the stove. Let the dough run in and fry briefly. Pour the sardines in the pan onto the grid in the middle of the oven and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 8-12 minutes
4 . In the meantime, wash, clean and quarter 120 g fresh strawberries. Marinate with vanilla sugar and orange liqueur. Defrost frozen strawberries for about 10 minutes
5 . Remove the vanilla cake, turn it over and cut into rhombs. Melt 1 tbsp. butter in a pan and foam up. Add 1 tablespoon icing sugar and caramelise lightly. Add the vanilla cake and immediately dust with 1 tbsp. icing sugar. Turn over the cake and sprinkle with 1 tbsp. icing sugar. Drain briefly on kitchen paper and immediately place on two plates
For the sorbet, quickly puree the thawed strawberries, 1 tbsp. icing sugar, lemon juice and Prosecco into a sorbet. Use a tablespoon to cut off 4 large cams from the sorbet (if necessary, refreeze the rest of the sorbet). Arrange with the strawberries and serve to the Schmarrn
Waiting time approx. 12 hours