Caramel Pancake with Almonds and Berries

For the caramel pancake with almonds and berries, first toast the flaked almonds briefly in a saucepan over low heat, stirring frequently. Take out. Coarsely chop the pistachios.

Caramelize sugar in a saucepan over low heat until light brown. Add whipping cream, bring to a boil briefly so that sugar dissolves completely. Reduce slightly (sugar should be thick light brown). Allow to cool.

Separate eggs. Mix milk with flour and salt with a whisk. Add egg yolks. Stir in cooled caramel. Beat egg whites with salt until stiff, fold in.

Preheat oven to 190 degrees. Wash pot. Melt butter in it. Pour in mixture, sprinkle with flaked almonds, bake briefly.

Bake in preheated oven for about 4-5 minutes. Turn once in between (the easiest way to do this is to quarter the mixture with two spatulas and turn each quarter over).

Spread berries on a plate, sprinkle lightly with powdered sugar if desired, drizzle with Grand Marnier, marinate for 2-3 minutes.

Remove caramel schmarren from oven and tear into smaller pieces with 2 tablespoons.

Arrange Schmarren with marinated berries and sprinkle the caramelschmarren with almonds and berries with pistachios, sprinkle with powdered sugar.

Preparation Tip:

With half the sugar, the caramel pancake with almonds and berries becomes a Kaiserschmarren - but the berries can handle a little more sweetness.

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