Topfenschmarren (shredded pancakes with quark)

Variations of “Schmarren” (shredded pancake dishes), pastries and other confectionary are the unsung heroes of Viennese cuisine. In the Austrian capital, the last course is the highlight of any meal. A truly versatile ingredient, quark is used in savory and sweet dishes alike. Try it here in the ever-popular Topfenschmarren.

Serves: 2

Ingredients:

100 ml (0,175 pt) whipping cream
125 g (0,3 lb) quark (coarse, 20% fat)
2 egg yolks
3 egg whites
1 tsp vanilla sugar
3 tbsp flour (fine)
4 cl (0,064 pt) milk
2 tbsp sugar
Pinch of salt
50 g (0,175 lb) clarified butter for frying
20 g (0,05 lb) raisins, soaked in rum
2 tbsp sugar (for caramelizing)
Confectioners' sugar

Preparation:

Mix the whipping cream with the quark, egg yolk, vanilla sugar and salt. Add the flour and stir until smooth before adding the milk. Beat the egg white until soft peaks form, and carefully fold into the mixture. Heat the clarified butter in a heavy-based pan and pour in the batter. Spread evenly in the pan, sprinkle in the raisins and bake in a fan-assisted oven preheated to 180°C. Once cooked through, divide into four pieces, turn and continue to bake until golden brown. Shred into bite-sized pieces using two forks and sprinkle with sugar. Return to the stovetop and stir frequently until the sugar caramelizes. Sprinkle with confectioner's (icing) sugar before serving, according to taste.

Tip: This aromatic dessert is best enjoyed with stewed fruit such as rhubarb and/or sweet ice cream, ideally quark.

Enjoy with: Dessert wine