Nut pancake with plum roaster and curd cheese whipped cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the plums, drain, cut in half and remove the stone. Stir 50 ml nectar and sauce powder until smooth. Bring 450 ml nectar, 50 g sugar and 1 sachet vanilla sugar to the boil. Stir in the sauce powder, bring to the boil and simmer for about 1 minute while stirring. Add the plums, bring to the boil and simmer for another 3-4 minutes. Remove from the pot and pour into a bowl or glass

2. 2

   Separate the eggs for the trash. Chill the egg white. Mix egg yolks, 15 g sugar, milk and salt. Gradually add flour and nuts. Leave to swell for about 15 minutes.

3. 3

   In the meantime, whip the cream until stiff with the whisks of the hand mixer. Beat the quark, 1 packet of vanilla sugar and 15 g sugar until smooth. Add 2 portions of cream to the quark mixture. Put it in a cold place

4. 4

   Beat the egg white until stiff and fold into the dough in portions. Heat 1 tablespoon of fat in a pan (approx. 20 cm Ø). Add half of the dough and bake at low to medium heat until golden brown on one side. Quarter the pancakes, turn them over and cut them into pieces with a spatula. Keep warm. Bake the second pancake in the same way

5. 5

   Mix 1 tablespoon sugar and cinnamon. Sprinkle the cinnamon-sugar over the sarn. Arrange 1/2 of each pancake with some plums and some curd cheese whipped cream on plates. Add the rest of the cream, plums and cream cheese whipped cream

Nutrition Facts

KCAL
670 kcal

CARBS
89 g

FATS
26 g

PROTEINS
18 g