Scrambled curd cheese pancake

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Topfenschmarren (shredded pancakes with quark)

Serves: 2


  • 100 ml (0,175 pt) whipping cream
  • 125 g (0,3 lb) quark (coarse, 20% fat)
  • 2 egg yolks
  • 3 egg whites
  • 1 tsp vanilla sugar
  • 3 tbsp flour (fine)
  • 4 cl (0,064 pt) milk
  • 2 tbsp sugar
  • Pinch of salt
  • 50 g (0,175 lb) clarified butter for frying
  • 20 g (0,05 lb) raisins, soaked in rum
  • 2 tbsp sugar (for caramelizing)
  • Confectioners' sugar


Mix the whipping cream with the quark, egg yolk, vanilla sugar and salt. Add the flour and stir until smooth before adding the milk. Beat the egg white until soft peaks form, and carefully fold into the mixture. Heat the clarified butter in a heavy-based pan and pour in the batter. Spread evenly in the pan, sprinkle in the raisins and bake in a fan-assisted oven preheated to 180°C. Once cooked through, divide into four pieces, turn and continue to bake until golden brown. Shred into bite-sized pieces using two forks and sprinkle with sugar. Return to the stovetop and stir frequently until the sugar caramelizes. Sprinkle with confectioner's (icing) sugar before serving, according to taste.

Tip: This aromatic dessert is best enjoyed with stewed fruit such as rhubarb and/or sweet ice cream, ideally quark.

Enjoy with: Dessert wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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