Curd Cheese Pancakes with Peach Compote

A great cake recipe for any occasion:

Mix flour with salt, vanilla sugar, 3 eggs, a little milk and oil. Add as much milk until you get a thin dough. Allow to rise for 20 minutes.

Bake pancakes in hot clarified butter.

Separate 3 eggs for the filling. Mix yolks with 60 g sugar and butter until creamy. Fold in well squeezed curd cheese, corn starch, 1 pinch of salt and juice of one lemon. Whip the egg whites with 1 tbsp. sugar until stiff and fold in the raisins.

Preheat electric stove to 175 °C.

Grease a shallow, preferably square, gratin dish and spread with overlapping pancakes. Spread curd mixture on top, folding the pancake crust over it to form a roll. Bake in the oven at 175 degrees for about 15 minutes until golden.

Mix whipped cream with remaining egg and sugar. Pour over the pancakes and bake for 15 minutes.

Lightly roast almond kernels. Cut peaches into slices. Portion pancakes, arrange with fruit. Sprinkle with powdered sugar and almond flakes.

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