Preparation
- Whisk the flour, salt, milk and the 3 eggs for the Palatschinken batter until smooth and let the batter rest for 30 minutes.
- Fry about 8 thin pancakes one after another in a pan with a little butter and oil, 1 to 2 minutes per side, until golden brown but not too dark. Let cool slightly.
- For the filling, beat the butter, sugar, egg yolks, salt and lemon zest until fluffy, then stir in the quark and soured cream. Wash the raisins, pat dry and fold in; for rum raisins, soak them in a little rum a few hours beforehand and pat dry afterwards.
- Whisk the egg whites until stiff and fold gently into the quark mixture. Preheat the oven to 180 °C conventional (top and bottom heat) and grease a baking dish with butter.
- Spread each pancake with the quark mixture, roll up and arrange side by side in the dish.
- Whisk the milk, eggs and sugar for the custard and pour over the Palatschinken.
- Bake on the lower shelf for about 40 minutes, checking after 30 minutes, until the custard has set and is golden. Serve dusted with icing sugar.
Drink with it
Sweet wine · excellent match
Beerenauslese from Burgenland or Muskateller Spätlese
The acidity of the sweet wine keeps the fresh quark and lemon note lively, and honey and dried-fruit aromas meet the raisins.
Which wine goes with dessert? Comparing sweetness deliberatelySparkling wine · good match
Sekt halbtrocken (medium dry) or demi-sec
Residual sugar and bubbles lighten the creamy filling.
Sparkling wine, Champagne, and Prosecco: what's the difference?Fruit liqueur · good match
Apricot liqueur, ice cold in a small glass
Apricot fruit and sweetness combine with the lemon and raisins.