Summary

Ingredients

• 125 ml milk
• 10 g butter
• 40 grams sugar
• 1 packet vanilla sugar
• 60 g polenta, (corn rits)
• 2 egg yolks
• 150 g quark, (curd cheese)
• 40 grams flour
• 2 egg whites
• some oil or butter, for baking
• 200 g plums
• 250 g apples
• 1 tablespoon sugar
• 50 ml apple juice
• some ground cinnamon

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Instructions

1. First, core and quarter the plums for the purée. Quarter the apples, remove the core and cut into pieces. Put the plum and apple pieces in a saucepan. Add sugar and apple juice, bring to the boil and simmer covered for about 10 minutes. Then puree finely with a hand blender, season with some ground cinnamon and let cool down.
2. For the Schmarren, put milk, butter, sugar and vanilla sugar in a saucepan and bring to the boil. Stir in the polenta, reduce a little briefly and then let it cool down.
3. Mix the egg yolks and quark together and stir in the polenta porridge, spoon by spoon. Beat the egg white until stiff and fold in with the flour.
4. Heat some oil or butter in a pan. Pour in the dough and bake on the stove until golden. Divide into 4 parts with a spatula. Turn these over and bake on the other side until golden. Then cut into bite-sized pieces.
5. Distribute on plates, dust with a little icing sugar and serve with the plum-apple sauce.