Topfenschmarren Mit Zwetschkenröster Recipe

Prepare plums

Wash, pit and quarter the plums. Measure sugar, water, lemon juice and cinnamon so they're ready.

Cook compote

In a medium saucepan combine plums, 100 g sugar, 60 ml water, 1 tbsp lemon juice and 1 tsp ground cinnamon. Bring to a gentle simmer over medium heat, stirring once or twice to dissolve the sugar.

Reduce and thicken

Let the plums simmer gently for 10–12 minutes until softened and juices release. If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and stir into the simmering plums. Cook 1–2 minutes more until slightly thickened. Taste and adjust sugar or lemon if needed. Remove from heat and set aside; compote will thicken further as it cools.

Prepare batter — separate eggs

Place 500 g quark in a large bowl and whisk in 100 ml milk, 50 g granulated sugar, 1 tsp vanilla extract and a pinch of salt until smooth. Separate the 4 eggs into yolks and whites. Stir the egg yolks into the quark mixture one at a time, mixing until uniform. Add 100 g flour and whisk until a thick, smooth batter forms. If the batter seems very stiff, add up to 1–2 tbsp milk to loosen slightly.

Beat egg whites

In a separate clean bowl, beat the 4 egg whites with a pinch of salt until soft peaks form. Gently fold the beaten egg whites into the quark batter in two additions, using a spatula to keep as much air as possible. The batter should be light and airy.

Cook Schmarren

Heat a large nonstick or cast-iron skillet over medium heat and add 20 g of the butter, swirling to coat. Pour half the batter into the skillet and spread into an even, roughly 1–1.5 cm thick pancake. Cook for 3–4 minutes until the bottom is golden and the top begins to set and show bubbles. Using spatulas or forks, cut the pancake into quarters and flip each piece to briefly brown the other side (about 1 minute). Continue tearing the pieces into bite-sized irregular shreds while cooking so you end up with fluffy torn pieces (the classic 'Schmarrn'). Transfer the cooked pieces to a warm plate and keep covered in a low oven (about 90–100°C) while you cook the remaining batter with the remaining 20 g butter, repeating the process.

Finish

Once all batter is cooked and kept warm, return all Schmarren pieces to the skillet over very low heat for 30–60 seconds with a knob of butter if you like a slightly crisp edge; toss gently to coat. Sprinkle 2 tbsp powdered sugar over the Schmarren and toss or stir briefly so the sugar melts slightly into the warm pieces.

Divide the Topfenschmarren among 4 plates (servings). Spoon generous portions of warm Zwetschkenröster alongside or over the Schmarren. Scatter toasted slivered almonds on top if using and dust with extra powdered sugar. Serve immediately while warm.