A cake recipe for all foodies:
Soak agar-agar or possibly gelatin according to package directions.
For the pancakes, cream butter with vanilla sugar and lemon zest. Whip egg whites until stiff. Add egg yolks, semolina and whipped cream to the butter cream form and mix thoroughly. Fold in the snow.
Heat the clarified butter in a frying pan, bake large pancakes in order, one unit at a time. Cut out 3 small pancakes from each pancake with a cookie cutter.
Mix lemon zest, egg yolks, whole cane sugar, curd cheese, crème fraîche and vanilla pulp until creamy. Bind with agar-agar or gelatine. Whip the egg whites until stiff and fold into the curd mixture.
Fill 3 pancakes per person with curd cream and serve with fruit sauces.
Agar-agar must be soaked in a little water for an hour so that it swells. Now make until it has dissolved. If too much liquid evaporates in the process, add a tiny bit of water. Cool, stir with about a quarter of the curd mixture, then quickly fold into the remaining curd.
Instead of semolina, you can also use ground millet or wheat.