Baked Curd Pancakes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 200 g flour
- 3 egg (s)
- 1 pinch (s) salt
- 250 ml mineral water
- 125 ml milk
For the filling:
- 500 g cream quark
- 4 tablespoon sugar
- 2 packs vanilla sugar
- 100 ml sour cream
- 60 ml sweet cream
- 2 tablespoon rum
- 1 teaspoon sauce powder (vanilla sauce)
- some butter
- 0.5 ½ sachet almond (s) (almond flakes)
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Mix the flour, eggs, salt, mineral water and milk into a smooth dough. Cover and let rest for about 30 minutes.
- Then gradually bake four to five pancakes of the same size in a large pan.
- For the filling, stir the cream quark, sugar, vanilla sugar, sour cream, cream, rum and vanilla sauce powder until creamy.
- Heat the butter, sprinkle with flaked almonds, add sugar and roast everything until light brown.
- Fill the pancakes with the quark mixture, place in an ovenproof dish and sprinkle with the almonds.
- Baked in the preheated oven at 200 ° C for about 35-40 minutes on the second rack from below.
- Serve immediately.
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