Viennese-style curd pancakes

Ingredients for 3 servings:

• 100 g flour
• 250 ml milk
• 2 eggs
• 1 pinch of salt
• 40 g sugar
• 4 tbsp butter
• 50 g raisins
• 1 tbsp rum
• 30 g butter, room temperature
• 80 g sugar
• ½ organic lemon(s), grated peel
• 2 eggs
• 250 g quark, 20% fat (cottage cheese)
• 1 egg(s)
• 125 ml milk
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 2 tbsp powdered sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Dough: In a bowl, mix the flour with one-third of the milk, the eggs, salt, and sugar. Gradually add enough milk to form a thin batter. Heat a frying pan and grease evenly with 1/2 tablespoon of butter. Pour in a little batter with a ladle and swirl the pan so that the batter spreads and the bottom of the pan is thinly coated. Bake the pancakes over low heat until golden brown on both sides. If the batter thickens, stir in a little more milk. Filling: Wash the raisins in hot water, pat dry, and drizzle with rum. Cream the butter with the sugar and lemon zest until fluffy. Separate the eggs and stir the egg yolks into the butter mixture. Mix in the curd cheese and the previously drained raisins. Beat the separated egg whites until stiff peaks form and fold in. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish with butter. Spread the filling on the pancakes to a thickness as thick as a pencil. Roll up the pancakes and cut them in half crosswise. Layer the pancake pieces, cut-side up, in the baking dish, more vertically than horizontally. Topping: Whisk the egg with milk, sugar, and vanilla sugar (or beat until frothy, if desired) and pour over the pancakes. Place the dish in the oven and bake the curd pancakes for about 25 minutes until golden brown. Sprinkle the curd pancakes thickly with powdered sugar and serve immediately. For 3 servings, one serving has 1035 kcal.