John Myers
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Amarena Cherry Pancakes with Egg Liqueur Quar Topping
The perfect amarena cherry pancakes with egg liqueur quar topping recipe with a picture and simple step-by-step instructions.
the base dough
- 200 g Liquid butter
- 80 g Fine sugar
- 6 piece Eggs (size L)
- 400 g Sifted flour
- 20 g Bourbon vanilla sugar
- 1 packet Baking powder
- 80 ml. Cream 30% fat
the filling
- 1 Glass Amarena cherries
the topping
- 250 g Powdered sugar
- 100 ml. Eggnog (from my KB)
- 3 tablespoon Quark fat level 40%
DECO
- Sugar sprinkles
- Sugar ducks
- You start with the basic ingredients – pouring them all into the mixing bowl one at a time. Then either turn on the food processor or use a hand mixer. It turns out to be quite a creamy batter, and then it’s just right.
- Set the oven to 170 degrees circulating air. Brush the baking tins with release spray or butter.
- First pour enough batter into the molds so that they are half full. Then one tablespoon of Amarena cherry juice and about 5 cherries per dish. Place the baking pan (s) on the middle rail of the oven and let them bake for about 50-55 minutes. Don’t be surprised – the dough will rise strongly. After the baking time has elapsed, it contracts again a little.
- While the cakes are cooling, stir the topping. To do this, put all the ingredients in a bowl and mix them vigorously. If the topping seems too thin, just add a spoonful of quark.
- The topping is loosely dripped onto the cakes with a spoon. I think it’s nice when it runs down a bit on the sides. Sugar sprinkles and ducklings trapeze on it – done! I now wish you a lot of fun baking and a happy Easter.
tip
- Child-friendly variant = cherry juice instead of egg liqueur.
- Here is the eggnog recipe in my KB = >>>>> eggnog à la Biggi
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