Preparation Time: 45 minutes
Yield: 4 servings
3 eggs
30 g walnuts
60 g apricots
200 g low-fat curd cheese (quark)
40 g flour
20 g corn starch
60 g sugar
1 vanilla bean, pulped
30 g butter
1 pinch salt
Zwetschgenröster (Plum compote):
300 g plums
150 ml red wine
500 g elderberries
100 g sugar
1 tbsp. corn starch
20 g vanilla sugar
as needed cinnamon
as needed confectioner’s sugar
1 sprig lemon balm, fresh
4 twigs red currants
Pre-heat oven to 200° C. Separate eggs. Roughly chop walnuts. Finely dice apricots.
Combine quark, egg yolk, flour, corn starch, 30 g sugar, vanilla pulp and a pinch of
salt. Add diced apricots and chopped walnuts and mix well. Beat egg white stiff and
fold into the quark mixture.
In an oven-proof sauté pan heat butter. Add mixture and sear over medium heat for 1
– 2 minutes. Place sauté pan in the oven (middle rack). Brown for 8 – 10 minutes.
Remove from the oven.
Tear apart the pancake using two forks. Heat sauté pan again. Combine shredded
pancake with remaining sugar and caramelize over medium heat.
Compote Wash plums, cut in half and remove pit. Bring plums with 100 ml red wine and sugar to a boil. Cover with lid and simmer over low heat for 10 – 15 minutes. Add
elderberries. Mix corn starch with remaining red wine and thicken mixture. Season to
taste with vanilla sugar and cinnamon.
Arrange “Topfenschmarrn” on pre-warmed plates. Dust with confectioner’s sugar and
decorate with red currants and lemon balm. Serve with “Zwetschgenröster”.