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Topfenschmarren

Topfenschmarren

Recipe by our chef Werner Seidner from Romantik Hotel Oberwirt in Marlengo, Merano.

Print recipe

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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