20 g butter
225 g flour
3 eggs (size M)
400 ml milk
1 pinch of salt
1 jar (340 g) Maintal cranberry preserve extra
250 g mascarpone
50 g sugar
2 tbs lemon juice
500 g sour cream
1/2 sachet whipping cream stiffener
1 tbs icing sugar
lemon balm for decoration
Fat for the pan
1. Melt butter in a small pot. Mix flour, eggs, milk and salt until smooth using the balloon whisk attachment on your electric mixer. Finally, mix in the liquid butter and soak for approx. 15 minutes.
2. Heat up a non-stick frying pan and spread with grease. From the dough, bake 5 pancakes (approx. 16 cm Ø) in it portionwise. Remove the pancakes, place them beside each other on a cake rack and leave them to cool down.
3. Stir preserve in a bowl. Whisk the mascarpone, sugar, lemon juice and sour cream with the balloon whisk attachment on your electric mixer for approx. 3 minutes. Gradually add in cream stiffener. Put the mascarpone cream into a piping bag with a medium-sized spout and spray on 4 pancakes. Spread preserve on the cream, leaving 2 tbsp. Place pancakes on each other. Place the remaining pancake on them. Spread the rest of the preserve on the upper pancake. Decorate with icing sugar and balm.
Preparation time: approx. 30 minutes. Waiting time approx. 15 minutes.
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
