Curd cheese pancake with apricots and blueberries

Name: Curd cheese pancake with apricots and blueberries
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 can(s) (425 ml; extract weight: 250 g) Apricots; 150 g Blueberries; 1 TABLESPOON Lemon juice; 3 Eggs; 200 g Low-fat curd; 100 g Whipped cream; 2 TABLESPOONS Sugar; 60 g Flour; 1/2 TEASPOON Baking Powder; 2-3 TABLESPOONS Oil; 25 g flaked almonds; 1-2 TEASPOONS Icing sugar; 2-3 TABLESPOONS Fresh cream; 7-10 Tbsp Lemon balm

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 can(s) (425 ml; extract weight: 250 g) Apricots
150 g Blueberries
1 TABLESPOON Lemon juice
3 Eggs
200 g Low-fat curd
100 g Whipped cream
2 TABLESPOONS Sugar
60 g Flour
1/2 TEASPOON Baking Powder
2-3 TABLESPOONS Oil
25 g flaked almonds
1-2 TEASPOONS Icing sugar
2-3 TABLESPOONS Fresh cream
7-10 Tbsp Lemon balm

Directions

1
Drain the apricots on a sieve, collecting the juice. Halve the apricot halves. Sort blueberries, wash and drain. Mix 100 ml apricot juice and lemon juice.
2
Add fruit and fold in. Separate eggs. Mix egg yolk, quark, cream and sugar with the whisk of the hand mixer. Mix flour and baking powder and stir into the egg quark mixture. Beat the egg whites until stiff and fold in carefully.
3
Heat oil in a pan and bake 2-3 pancakes on each side for about 3 minutes one after the other until golden brown. Tear with two forks about 1 minute before the end of the baking time and keep warm. In the meantime roast almonds in a pan without fat until golden brown.
4
Arrange curd cheese margarine, apricots and blueberries on plates. Sprinkle almond flakes on top, dust with icing sugar and add a dash of crème fraîche to each plate. Serve garnished with lemon balm if desired.