Ingredients for four servings:
20x20 cm Pyrex baking pan
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For the batter:
3 eggs
70 grams sugar
210 grams all-purpose flour
1 packet baking powder
1/2 package cream cheese (Philadelphia) or similar cheese (optional)
125 ml heavy cream
125 ml rice milk, almond milk, or other milk
2 tablespoons quality cherry liqueur
1 tablespoon vanilla extract
1 yellow nectarine, sliced
1 red plum, sliced
A little flour (for dusting the fruit)
2 tablespoons sliced almonds
For decorating:
Powdered sugar
Fresh mint leaves, chopped
Almonds, chopped
For the whipped cream:
125 ml heavy cream
125 ml rice milk, almond milk, or other milk
2 tablespoons quality cherry liqueur
1 tablespoon vanilla extract
4 tablespoons vanilla pudding powder
Preparation:
1. Preheat the oven to 180 degrees Celsius and grease the baking pan well.
2. In a bowl, beat the eggs, sugar, flour, baking powder, and cream cheese.
3. In a separate bowl, mix the cream with the milk, liqueur, and vanilla. You can double the quantities, beat everything together, and save half of the batter for the whipped cream (see the rest of the recipe below). Combine the batter with the egg and flour mixture until you get a smooth, thick, liquid pancake batter.
4. Mix the sliced fruit with a little flour. Pour the batter into the baking pan and sprinkle the fruit and almond slices on top.
5. Bake for about 45 minutes until the pastry is golden and a toothpick inserted into the center comes out clean. Let it cool, sprinkle with powdered sugar, and garnish with mint leaves.
6. For the whipped cream: Add pudding powder to the cream and milk mixture and whip until smooth and stable.