Almond pancakes with caramelized nuts and cherry-cream ice cream

For 4 people
  • 75 g sugar
  • 1/2 pack (100 g) Nut mix
  • 2 Eggs (size M)
  • 2 EL Icing sugar
  • 100 ml Milk
  • 100 g whipped cream
  • 75 g flour
  • 50 g ground almonds
  • 1/2 TL Cinnamon
  • 20 g Butter or margarine
  • Icing sugar
  • aluminum foil and oil
40 minutes
light
1.
Melt 50 g sugar in a pan over low heat and let it caramelize. Deglaze with 1-2 tablespoons of water and dissolve the caramel while stirring. Add the nuts and stir in. Spread on an oiled piece of aluminum foil and allow to cool. Separate eggs. Beat the egg yolks and icing sugar with the whisk of the hand mixer until frothy. Stir in milk and cream. Mix the flour, almonds and cinnamon and stir into the egg mixture. Approx. Let it soak for 30 minutes. Beat egg whites until stiff, pour in the remaining sugar. Carefully fold into the dough. Heat half of the fat in a pan and add the batter. Turn the pancake over as soon as it begins to brown on the underside. Thereforepossibly halve or quarter the pancake beforehand. Tear pancakes apart with the help of a spoon and fork. Add the rest of the fat and fry the pieces until golden, turning. Remove the caramelized nuts from the aluminum foil and roughly chop as desired. Arrange on plates with the Kaiserschmarrn and dust with powdered sugar. Cherry and cream ice cream tastes good with it
2.
Wait approx. 30 minutes. Photo: Först,
1 person approx:
  • 560 kcal
  • 2350 kJ
  • 14 g protein
  • 37 g fat
  • 43 g carbohydrates

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