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Topfenschmarren

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

  1. 1.
    Mix egg yolk with sour cream, curd cheese, sugar, cornstarch, rum, vanilla sugar and zest. mix well.
  2. 2.
    Beat egg whites, pinch of salt and 50 g sugar until stiff and fold into sour cream and curd mixture.
  3. 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.
  4. 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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