Romantik Blog
Topfenschmarren
Recipe by our chef Werner Seidner from Romantik Hotel Oberwirt in Marlengo, Merano.
Ingredients
- 240 g sour cream
- 60 g curd
- 50 g sugar
- 50 g cornstarch
- 2 cl Rum
- 1 pk. vanilla sugar
- orange and lemon zest
- 3 egg yolks
- 3 egg whites
- pinch of salt
- 50 g sugar
- 15 g Bbutter
- powdered sugar for sprinkling
Instructions
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1.Mix egg yolk with sour cream, curd cheese, sugar, cornstarch, rum, vanilla sugar and zest. mix well.
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2.Beat egg whites, pinch of salt and 50 g sugar until stiff and fold into sour cream and curd mixture.
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3.Heat butter slightly in a non-stick pan. Pour in the mixture to the thickness of a thumb and fry lightly. Bake in a preheated oven with top heat (230 °C, approx. 4-5 minutes) until golden brown.
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4.Use a spoon to shred the baked Schmarren into small pieces and sprinkle with powdered sugar as desired.
Tip: Serve with apricot jam or plum roast.
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