Pumpkin seed – mascarpone – Schmarren

Ingredients for 2 servings:

• 4 egg yolks
• 60 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• some lemon peel, grated
• 1 tbsp rum
• 200 g mascarpone
• 60 g flour
• 60 g pumpkin seeds, finely ground
• 4 egg whites
• some powdered sugar for dusting
• n. B. Pumpkin seeds, chopped, for sprinkling
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

sweet main course, quick to make

Whisk the egg yolks, sugar, vanilla sugar, salt, lemon zest, and rum until frothy. Stir in the mascarpone, spoonful by spoonful. Combine the flour and pumpkin seeds and fold in with the stiffly beaten egg whites. Heat a little oil in a large pan. Pour in the batter and bake on the stovetop over medium heat until golden brown. Divide into 4 pieces using a spatula. Turn each piece over and bake until golden brown on the other side. Then cut into bite-sized pieces. Place on plates, dust with powdered sugar, and sprinkle with chopped pumpkin seeds, if desired. Serve with fruit compote or fruit sauce. Tip: The ground pumpkin seeds can also be replaced with ground nuts (hazelnuts or walnuts), ground poppy seeds, or ground pistachios!