Pancake cake with quark and chocolate filling
easy
50 mins
50 mins
Ingredients
- 20 g Butter
- 75 g Flour
- 1 TEASPOON + 50 g sugar
- 7-10 Tbsp Salt
- 2 Eggs (size M)
- 100 ml Milk
- 50 g sliced almonds
- 75 g Dark chocolate
- 250 g Low-fat curd
- 400 g Edible quark (20 % fat in dry matter)
- 1 package Vanillin sugar
- 1 package Cream stabiliser
- 1 glass (212 ml) thickened wild cranberries
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Oil
Directions
- 1
Melt the butter. Mix flour, 1 teaspoon sugar, salt and eggs. Stir in milk. Gradually stir in butter. Let the dough swell for about 15 minutes. Lightly roast the flaked almonds in a coated pan (18 cm Ø pan bottom) without fat, remove.
- 2
Grease the pan in portions with a little oil. Put 1 teaspoon of almonds and 1/5 of the batter into the pan. Bake one side until golden brown, turn the crêpe over and finish baking. Bake the rest of the dough in the same way. Let the pancakes cool down. Finely chop the chocolate. Mix quark, 50 g sugar and vanillin sugar. First stir in cream thickener, then fold in chocolate pieces. Layer the pancakes, cream and 1 tbsp. cranberry compote on top of each other, finishing with pancakes. Keep the pancake cake cold until serving.
- 3
Finely chop the chocolate. Mix quark, 50 g sugar and vanillin sugar. First stir in cream thickener, then fold in chocolate pieces. Layer the pancakes, cream and 1 tbsp. cranberry compote on top of each other, finishing with pancakes. Keep the pancake cake cold until serving. Before serving, sprinkle with remaining almond flakes and dust with icing sugar. Serve the rest of the cranberries with it
- 4
Waiting time approx. 45 minutes
Nutrition Facts
660 kcal
71 g
27 g
31 g
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