Beat the egg whites with a mixer until stiff. Stir whipped cream, curd, egg yolks, lemon zest, raisins, sugar and flour, fold in egg whites. Heat fat in a frying pan on 2 or automatic heat 8-9, pour in a quarter of the dough, bake until golden, turn to the other side, tear the pancake into pieces with 2 spatulas. Keep warm for a short time. Bake the rest of the dough in the same way. Serve dusted with powdered sugar. Serve with plum sauce.
Stir powidl with rum and cinnamon. Deseed the plums, cut into small cubes and stir into the Powidl.
Tip: Always use an aromatic ham, this gives your dish a wonderful touch!
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