Viennese pancakes with cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the fat. Mix flour, 1 tablespoon of sugar, 1 pinch of salt, eggs and milk. Stir in the fat. Let dough rest for about 15 minutes. Lightly grease a coated pan (20 cm Ø) and pour in only enough dough so that the bottom is covered with a thin layer. Fry 6 pancakes on both sides until golden brown and place on a plate or tray to cool.

2. 2

   Soak the gelatine in cold water. Wash the oranges, grate them dry and cut 1 orange in half. Grate the skin of one half thinly and squeeze it. Cut the other half into slices. Mix quark, juice, peel and 50 g sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream, stir into the rest of the cream and chill. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread 1/5 of the cream evenly on one pancake and place the next pancake on top. Pile the rest of the cream and pancakes on top and finish with the 6th pancake. Chill the pancakes for at least 1 hour.

3. 3

   Stir in 3 tablespoons of the cream, stir into the rest of the cream and chill. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread 1/5 of the cream evenly on one pancake and place the next pancake on top. Pile the rest of the cream and pancakes on top and finish with the 6th pancake. Chill the pancakes for at least 1 hour. Cut 2 spirals from 1 orange using a candy maker. Decorate the cake with sugar crystals, orange slices and spirals

Nutrition Facts

KCAL
190 kcal

CARBS
19 g

FATS
9 g

PROTEINS
10 g