Austrian Desserts: Topfenschmarrn
Ingredients (2 to 3 persons)
250 g quark
125 mL sour cream
grated lemon peel (of approximately half a lemon)
1 pitch of salt
3 tablespoons of semolina
2 teaspoons of starch
3 eggs (segregates yolk and egg white)
2 tablespoons of sugar
1 shot of rum
3 tablespoons of butter
What Topfenschmarrn is
A "Schmarrn" is something like a thick omelette that gets torn and fried in pieces of varying size. The most famous one is the Kaiserschmarrn, whereas Topfenschmarrn comes with the distinct flavour of quark, a fresh, creamy cheese.
How to prepare Topfenschmarrn
"Passate" the quark (meaning: squeeze it through a sieve to homogenise it). Then mix it with the sour cream, salt, vanilla, semolina, starch and yolks and let it sit for about 30 minutes. Whip the egg whites until very stiff, mix them with the sugar. Preheat an oven at 220 degrees Celsius.
Heat the butter in a frying pan (or the microwave),then pour it into a casserole. Carefully mix the stiff egg white with the dough and add a bit of rum for the flavour. Pour it into the casserole and bake it for approximately 10 minutes. Then tear it into pieces (of something like 3 to 5 centimetres) and, if necessary, bake for a little longer until through.
More Austrian Recipes
Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf - Salzburger Nockerl
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