Curd Cheese Pancake

For the curd cheese pancake, separate the eggs. Quickly mix the curd with cream, vanilla sugar, lemon zest semolina, cornflour and the yolks.

Let the mixture rest for about 30 minutes. Beat the egg whites with the powdered sugar and a pinch of salt until stiff and fold into the mixture.

Now stir in the rum. Melt the butter in a pan and pour in the batter. Bake in the oven at about 200 °C until golden brown and then tear into small pieces.

Sprinkle with powdered sugar and serve.

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