Autumn Apple Pancake with Nuts

For the autumnal apple pancake, first preheat the oven to 180 degrees. Wash the apples, cut into eighths, remove the core and cut into thin slices.

Separate the eggs, beat the egg whites with the powdered sugar until stiff. Beat yolks with milk, lemon zest and vanilla sugar until smooth. Fold in flour and beaten egg whites.

Heat clarified butter in a wide, ovenproof pan and pour in the Schmarren, spread 1/3 of the apples on top and bake briefly. Then put in the oven and bake until golden brown.

In the meantime, caramelize butter and sugar until light. Add the remaining apples and the chopped hazelnuts and glaze a bit. Add a dash of hazelnut brandy to taste.

Remove the Schmarren from the tube, tear on the stove. Arrange on warmed plates, spread the caramelized apples on top and serve sprinkled with powdered sugar!

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