Curd Cheese and Cream Pancake with Apricot and Peach Toast

For the curd cream pancake with apricot-peach roaster, first prepare the roaster. Core the apricots and peaches and cut them into wedges.

In a saucepan, heat half of the sugar until it caramelizes slightly. Deglaze with the apricot brandy and lemon juice. Add the fruit and the remaining sugar and reduce slightly.

Remove from heat and let cool. Preheat the oven to 170 degrees. For the Schmarren, separate the eggs, beat the egg whites with a pinch of salt until stiff.

Mix the curd cheese with the cream, vanilla sugar, yolks and 2-3 tablespoons of milk. Sift the flour and fold in with the snow. Heat some butter or clarified butter in an ovenproof pan, pour in the mixture and let it bake briefly.

Bake in the oven for about 15-20 minutes until golden brown. Take out and pick apart on the hot stove top. Push a little to the side in the pan.

Add sugar until caramelized and toss the pancake in it. Arrange on a warmed plate and sprinkle with powdered sugar to taste.

Garnish with fresh mint. Serve with the apricot and peach toast.

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