"Topfenschmarren" with Strawberry & Rhubarb compote

Got a sweet tooth? Then you definitely need to try this austrian classic! A soft, fluffy and delicious dish, that is easy and done in no time. Exactly what you need, when up to something sweet!

Ingredients - serves 2

For the "Topfenschmarren":

250g curd cheese (10% fat)

2 tbsp. heavy sour cream

3 tbsp. semolina

1 tbsp. flour

3 tbsp. sugar

1 tsp. vanilla extract

2 eggs

peel of 1 lemon

30g butter

For the compote:

250g strawberries

1 tsp. vanilla extract

70g sugar

icing sugar for dusting

Method

Heat oven to 200°C. Seperate yolks from whites and beat whites unitl stiff. Mix curd cheese, heavy sour cream, semolina, flour, sugar, vanilla extract, lemon peel and yolks in a large bowl. Stir well unitl creamy and carefully fold in beaten egg whites.

Heat butter in a pan. Pour in the batter and let brown for 1 minute. Put pan in the oven and let bake for about 20 minutes until golden brown. Flip over the schmarren carefully after 10 minutes.

For the compote, wash strawberries and rhubarb. Remove stem from the strawberries and cut into halves. Remove dry ends from rhubarb and cut into pieces (1-2cm). Put rhubarb in a small pot, add vanilla extract, 2 tbsp. of water and sugar and bring to a boil. Let simmer at medium heat for a few minutes until thickened, then add the strawberries and set aside.

Pull the finished schmarren into pieces, using two forks. Dust schmarren with icing sugar and serve with compote.