Curd Cheese Cake on Elderberry Toast with Pears and Caramelized Walnuts

For the curd cakes, preheat the oven to 175° C. Grease a muffin tin and sprinkle with breadcrumbs. Separate the eggs and beat the whites with a pinch of salt until stiff.

Mix yolks, curd and sugar. Mix the semolina with the baking powder into the curd mixture and then fold in the snow. Spread into the muffins (approx. 8 muffins) and bake for 30-35 minutes until they take on color.

For the Hollerröster, put the berries in a small saucepan and add just enough water to cover the berries. Simmer gently for about 15 minutes. Add 2 1/2 tablespoons of sugar. Mix the pudding in the milk and thicken the elderberry roast with it. Bring to the boil briefly. Remove from heat.

In another saucepan, add the water, syrup, peeled, quartered, cored pears and lemon juice. Bring to the boil briefly and then simmer gently for 5 minutes.

For the walnuts, slowly melt the sugar in a saucepan and toss the walnuts in it. Remove and let cool on baking paper. If there is some caramel left, you can still play with it and create a decoration.

The dish can be eaten warm or cold as a dessert. If you want to eat the curd cake as a main course, you should make about twice the amount.

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