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Recipe: Topfenschmarren with Zwetschkenröster (cut-up pan cake made of cheese with stewed plums)

Ingredients for 5 servings
5 eggs
½ kg farmer’s cheese (25%), well drained
peel of 1 lemon (untreated), grated
¼ l of sour cream
salt
1 tsp vanilla sugar
3 tbsp of semolina
2 tbsp refined crystal sugar
butter to grease the pan
powdered sugar

Preparation
Separate eggs. Mix egg yolks well with farmer’s cheese, grated lemon peel, sour cream, pinch of salt, vanilla sugar and semolina; let stand for approximately ½ hour (to allow the semolina to swell). Beat egg whites and crystal sugar until stiff, mix 1/3 of it with cheese mass. Fold in beaten egg. Pour into a greased baking dish and bake for about 20-25 minutes in an oven preheated to 180°C. Take it out of the oven, cut into bite-size bits, sprinkle with powdered sugar and serve with Zwetschkenröster. Alternatively, soak 50 g raisins in 2 tbsp rum and mix with the cheese mass. Don’t, if you do not like raisins!

Zwetschkenröster
Rinse 800 g ripe plums, pit and quarter. Bring 1/8 l water, 150 g crystal sugar, 1 cinnamon stick, 2 cloves and the juice of half a lemon to boil; add fruit, cover and allow to stew for about 20 minutes at low heat until soft and fruit easily moulders, and peels start to curl; stir constantly. Remove cinnamon stick; season Zwetschkenröster with plum schnapps or rum and allow to cool.

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Categories: Food & Drink, Wienerisch