Soak the raisins in rum the day before. The next day, strain the curd cheese and beat the egg whites until stiff. Mix sugar and egg yolks until creamy, add vanilla sugar, sour whipped cream and grated lemon zest and mix well with the curd cheese and the drained raisins. Finally, carefully stir in the stiffly beaten egg whites. Then bake 12 pancakes, spread the filling evenly on the pancakes and roll them up. Place the filled quark pancakes on a buttered fireproof plate in a layer next to each other. Beat an egg with sugar until creamy, add sour cream, pour the mixture over the pancakes and bake them in a not too hot oven until brown. Sprinkle with powdered sugar, pour a little bit of lukewarm rum improved with 96% alcohol, set on fire and serve flambéed. The same Quarkpalatschinken can also be served salty. Then use a little salt instead of sugar, finely chopped ham instead of raisins, dill instead of vanilla and pepper instead of grated lemon peel.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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