Have you ever heard about Topfenpalatschinken?
If not, you have seriously missed out on something in your life! Once in a while I prefer making sweet main dishes, such as Buchteln or Kaiserschmarrn. Palatschinken are another
sweet main dish recipe. In order to get to know Palatschinken a little better, you should be aware that it´s dough resembles the one of a pancake, the thickness although lies somewhere between a pancake and a very thin french crepe. Furthermore topfenpalatschinken are filled with curd cheese (topfen), layered in a casserole and baked lying in a rich and creamy vanilla sauce.
-This dish is simply superb, does take time to prepare but is totally worth making every single time!-
this is what you will need:
for the palatschinken
- 6tbs. butter for frying the palatschinken
- 3 eggs
- 150g flour
- 380ml milk
- 3 tbs. powdered sugar
- a pinch of salt
- 60g sugar
- In a large bowl, sift together the flour, salt and sugars. Pour in the milk and eggs and mix until smooth (no lumps remain).
- Heat a medium sized pan and melt half of the butter. Pour one scoop of batter into the pan, brown on both sides. Remove the palatschinke from the pan and set aside to cool out. Make the rest of the batter, one after another until all the batter is used up.
for the filling
- 3 eggs
- 5og butter
- 100g sugar
- 380g curd cheese (topfen)
- 80g raisins
- 1 tbs. rum
- zest from one lemon
Pour rum over washed raisins. Set aside for soaking. Meanwhile mix butter and sugar until creamy, add eggs, lemon zest and curd cheese and mix until all ingredients are well incorporated. Last but not least fold in the soaked raisins.
Spread curd cheese filling on each palatschinke, roll together and cut into halves. Layer filled palatschinken slightly overlapping each other into a large casserole.
for the sauce
- 1 egg
- 200ml milk
- 1 vanilla bean
- 2 tbs. sugar
Combine and whisk together milk, sugar, vanilla bean and egg in a small bowl. Pour sauce over filled and layered palatschinken and bake the casserole for about 35-40 minutes (oven temperature: 160°C).
Enjoy this dish warm, coming right out of the oven!
xx Nadja
