Quarkschmarrn with Glazed Apples

Mix the whipped cream, milk, curd, yolks, vanilla pulp and flour with a hand mixer until smooth. Add the grated orange and lemon zest and the raisins. Beat the egg whites with a pinch of salt, add the sugar and beat the egg whites until stiff. Carefully fold the snow into the curd mixture.

Preheat the oven to 180 °C. Heat the butter (1) in a frying pan and pour in the curd mixture. Bake at low temperature until the bottom is golden brown. Bake the Schmarrn in the oven on the middle shelf for 20 minutes, take it out and cut it into pieces in the frying pan.

Slide the divided Schmarrn onto one side of the roasting pan. Melt the butter (2) in the other side, sift the powdered sugar on top and caramelize. Toss the quark pancake in this caramel thoroughly.

Glazed apples: Remove the skin from the apples, remove the core and cut into wedges. Drizzle the apple slices with the juice of one lemon to prevent them from turning brown. Melt the sugar and butter in a saucepan until light brown, add the maple syrup and 6-8 tablespoons of water. Add the vanilla pulp and simmer until the sugar is dissolved. Add the apple slices, simmer briefly and then remove from the heat.

Mix the cinnamon with the powdered sugar. Arrange the Schmarrn on 4 plates, sprinkle with the cinnamon sugar and add the glazed apple slices.

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