Light oven pancake with vanilla cream

Name: Light oven pancake with vanilla cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 ripe pear; 1 TEASPOON Lemon juice; 3 Eggs (size M); 90 g + 1 teaspoon sugar; 90 g Flour; 1 Msp baking powder; 2 TABLESPOONS fresh cranberries; 1 pinch ground cinnamon; 250 g lactose-free low-fat curd; 200 g Soya Dessert "Vanilla"; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 ripe pear
1 TEASPOON Lemon juice
3 Eggs (size M)
90 g + 1 teaspoon sugar
90 g Flour
1 Msp baking powder
2 TABLESPOONS fresh cranberries
1 pinch ground cinnamon
250 g lactose-free low-fat curd
200 g Soya Dessert "Vanilla"
baking paper

Directions

1
Wash and quarter the pear and remove the core. Cut pear quarters into very thin slices and sprinkle with lemon juice
2
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 90 g of sugar. Stir in egg yolks. Mix flour and baking powder, sieve over the mixture and fold in. Spread the mixture on a baking tray lined with baking paper (approx. 32 x 37 cm), cover with pear wedges and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes until golden brown. Wash the cranberries, dab dry and spread on the pancake about 3 minutes before the end of the cooking time
3
Mix 1 teaspoon sugar and cinnamon. Mix quark and vanilla dessert. Remove pancakes from the oven, remove from paper and sprinkle with sugar and cinnamon. Cut into pieces and serve with the dessert cream