Tatsch

• 3 egg yolks
• 2 dl milk
• 165 g white flour
• 1 pinch of salt
• 25 g clarified butter
• 3 egg whites
• 30 g sugar
• 10 g butter
• 5 g ground cinnamon
• 10 g sugar
• 10 g flaked almonds (toasted)

• Whisk the egg yolks, pour in the milk and mix.
• Add the salt and flour, and stir everything with a whisk to form a smooth batter until bubbles form.
• Let the batter rest, covered, for 20 minutes.
• Beat the egg whites and sugar until stiff, then fold into the batter.
• Heat the clarified butter in a wide frying pan. Pour in the batter and let it set over a medium heat.
• Bake the Tatsch in the oven at 190 °C for about 5 to 6 minutes (so the surface sets), then quarter it on the stove with a wooden spatula and turn it over.
• Now tear the Tatsch into pieces in the pan using two wooden spoons.
• Finally, add the butter in flakes, mix the sugar and cinnamon, add the flaked almonds and continue to fry the Tatsch until crispy.
• Arrange on a plate and dust with icing sugar.

Side dish: Plum compote