For the berry and curd pancake, mix the eggs, cornflour, powdered sugar, curd, rum and lemon juice.
Then beat the egg whites with the sugar until stiff and fold into the remaining mixture.
Finally, fold in the berries. Melt the butter in a mold, pour in the mixture and bake the berry and curd pancake in a hot oven at 180° for about 15-20 minutes.
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