Austrian cheese pancakes with sweet cream

0.5 glass Dried currants

1 glass boiling water

500 g soft cream cheese

0.5 glass apricot jam

2 eggs (yolks separated from proteins)

1 teaspoon lemon zest

1 teaspoon vanilla

0.25 glass sugar

25 about Austrian pancakes

For the cream:

2 eggs

3 tablespoons sugar

1 glass milk
what milk to choose? we'll show

In the cup boiling water rasparte currant berries for 15 minutes Decant water and pat dry berries on a paper towel. In a food processor, combine cream cheese, jam, egg yolks, zest and vanilla. Separately, beat whites with salt until soft peaks status. Add to proteins sugar and beat until until the foam will be strong and stable. Carefully insert a mixture of whipped cheese with jam, egg yolks, zest and vanilla. Mix both mixtures and add currants.

Preheat the oven to 200C. Take a large oval in the 35 cm in length, but not too deep. For each pancake put two tablespoons of cheese and egg filling, smear it all over the pancakes, leaving the edges free by about 1.5 cm. Roll up the pancakes rolls and place them close to each other in a baking dish, after brushing it with a small amount of oil. (You can leave the pancakes for 4 hours in the refrigerator, but before cooking them on, take them out from a cold place and wait until they are warmed to room temperature.

Now, with a sharp knife, cut each pancake in half diagonally so that the layers of pancakes and parted as though overlap (in principle, cut pancakes are not required).

In a clean bowl, beat 2 eggs, 3 tablespoons sugar and 1 cup milk. Pour the resulting mixture onto the pancakes so that it leaked between the layers and is enveloped the entire surface. Bake dish on the middle shelf of the oven for 30-35 minutes or until the cream thickens yet.

Serve pancakes warm, sprinkle them with powdered sugar. By sweet cheese pancakes classical complement is apricot caramel sauce. Instead apricot caramel sauce can be served warm vanilla sauce.