Red currant pancake with blackberry mascarpone cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat until golden brown, take them out. Wash the blackberries, dab dry and put some aside for decoration. Finely puree the remaining blackberries and 1 tablespoon of sugar and pass through a sieve.

2. 2

   Mix mascarpone, 1 tablespoon of milk, lemon juice and 2 tablespoons of sugar until smooth. Fold in blackberry puree in streaks. Sort the currants, put some panicles aside for decoration. Remove the remaining berries from the panicles with a fork.

3. 3

   Puree half of the currants, pass through a sieve and fill up to 1/8 litre with the milk. Separate the eggs. Beat the egg yolks, 25 g sugar, currant milk and salt until creamy. Gradually stir in the flour and sauce powder.

4. 4

   Beat the egg whites until stiff and carefully fold into the egg mixture with the remaining currants. Heat 1 tablespoon of fat in a pan (20 cm Ø). Add 1/4 of the dough and fry over medium heat on both sides until golden brown.

5. 5

   Put Kaiserschmarrn on a baking tray, divide into large pieces with the help of 2 forks and keep warm. Bake the rest of the dough in the same way. Arrange the cream in a bowl and decorate with blackberries. Decorate the pancake with the remaining currants.

6. 6

   Dust with icing sugar, sprinkle with flaked almonds and serve with the blackberry-mascarpone dip.

Nutrition Facts

KCAL
630 kcal

CARBS
45 g

FATS
42 g

PROTEINS
15 g