Mix the curd cheese with butter, egg yolks, sour cream, vanilla sugar and lemon zest. Beat the egg whites with a pinch of salt until stiff and mix into the curd mixture. Fold the flour into the mixture and add the raisins. Melt some clarified butter in a hot pan and add one tablespoon of the mixture at a time. Press into “Plat’ln” and fry on both sides until light brown. Turn the plat’ln in granulated sugar, sprinkle with powdered sugar and serve with plum roast.
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