Batter:
3 egg yolks mix together with 125 ml milk salt and vanilla sugar add 80 g all-purpose flour mix into the batter. Beat 3 egg whites until stiff and carefully add to the batter. Pour the batter into a shallow baking dish and bake for 15 minutes at 180°C.
Compote:
250 g dried apricots
250 ml apricot juice
1 vanilla pod and
1 lemonpeel, grated slowly bring all to a gentle boil. When the apricots are soft add 4cl Apricot Vinegar and season with vanilla sugar
serves 4
by Markus Mraz, Restaurant Mraz und Sohn, Vienna
