Curd Cheese Pancakes

For the curd pancakes, mix all ingredients into a batter. Heat oil in a pan, pour some batter into the pan in portions and bake pancakes on one side for about 2 minutes. Turn pancakes and finish baking on the other side for about 2 minutes.

For the filling, separate eggs, beat egg whites with granulated sugar until stiff. Beat yolks, powdered sugar, butter, vanilla sugar, lemon zest and juice until creamy.

Stir in curd cheese, cream and raisins, then carefully fold in the snow. Place pancakes in a row, overlapping slightly. Spread 2/3 of the curd mixture on the pancake snake.

Roll up and cut into 6 cm pieces. Grease and flour the baking dish. Arrange the pancake pieces like a roof tile. Bake at 160 °C top/bottom heat for 15 minutes.

Mix all ingredients for the glaze, mix with the remaining curd cheese mixture and pour over the pancakes. Bake the curd pancakes at 160 °C top/bottom heat for approx. 1 hour.

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