Rahmschmarren

Separate the eggs for the cream pancake. Preheat the oven to 180 °C. Mix sour cream with yolks, sugar, flour and baking powder to a dough.

Beat the egg whites until stiff and fold into the batter. Melt the butter in a pan and add the almond flakes.

Pour in the batter and spread the raisins on top. Sprinkle the granulated sugar on top and bake the batter for about 2 minutes.

Finish baking the pan in the oven for 16 minutes and then tear it into coarse pieces. Sprinkle the cream pancake with powdered sugar and serve immediately.

Preparation Tip:

If you don't like raisins, make the Rahmschmarren without them.

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