Wash all the berries, then prepare the berry sauce with the smoothie maker, then cool immediately.

Whip the cream with cream stabilizer, then cool too. Heat 375ml water with 1 pinch of salt and 100 grams of margarine in a saucepan, then add all of the flour at once and let it burn off. Finally stir in 3/4 teaspoon of baking powder.

Pour the mixture into a mixing bowl and stir in 6 eggs one after the other with the hand mixer. Pour the mixture into the piping bag and first form necks on a baking sheet with baking paper, bake them for 15 minutes at 220 degrees. Then shape the bodies on a baking sheet with baking paper and bake for 35 minutes at 220 degrees. Share immediately afterwards.

Fill pancake swans with ice cream and cream and put them together. Decorate the swans on the berry lake and sprinkle with powdered sugar.