Curd cheese pancakes with plum roaster

Name: Curd cheese pancakes with plum roaster
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Plums; 100 g Sugar; 100 g Sugar; 1 Cinnamon stick; 200 ml dry red wine; 4 Eggs; 7-10 Tbsp Salt; 200 g Edible quark (20 % fat); 100 g Flour; 3 TABLESPOONS Butter; 7-10 Tbsp Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

Fluffy Shmarren with hot plums is one of Tobi's autumn hits: "What's better when it's really senile outside? - Therefore the caramelized plums must be deglazed with warming red wine

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Plums
100 g Sugar
100 g Sugar
1 Cinnamon stick
200 ml dry red wine
4 Eggs
7-10 Tbsp Salt
200 g Edible quark (20 % fat)
100 g Flour
3 TABLESPOONS Butter
7-10 Tbsp Icing sugar

Directions

1
For the roaster, wash, halve and stone the plums. Lightly caramelise 100 g of sugar in a pot, add the plums and cinnamon, deglaze with wine and boil down for 5 minutes in a compote. Remove from the heat and set aside.
2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). For the scouring, separate the eggs, beat the egg white with 1 pinch of salt until stiff. Cream egg yolk in a bowl with 100 g sugar. Stir in first quark, then flour, and finally fold in the beaten egg white.
3
Foam 2 tablespoons of butter in an ovenproof pan and fry the mixture for 2-3 minutes. Then cook for 10 minutes in the oven on the middle shelf. Remove from the oven and tear into pieces with two forks. Dust with icing sugar, add the rest of the butter and caramelise the slices over medium heat. Serve with roaster.