INGREDIENTS

For the batter:

• 3 eggs
• 1 pinch vanilla powder
• 2 tbsp sugar
• 1 pinch salt
• 100 ml whole milk
• 70 g wheat flour (pastry flour)
• 1 tsp butter

For the topping:

• 250 g low-fat quark
• 1 dash of sparkling mineral water
• Zest of ½ organic lemon
• 2 tbsp sugar
• 50 g stiffly whipped cream
• 1 handful pomegranate seeds
• 1 handful blueberries
• 1-2 tbsp roasted sliced almonds (see tip)
• Mint leaves to garnish

Also needed:

• Small ZWILLING iron pan

HOW TO MAKE IT

1. Preheat the oven to 200°C top/bottom heat, and place a well-seasoned iron pan on the middle rack.
2. Meanwhile, prepare the batter by whisking the eggs, vanilla, sugar and salt in a mixing bowl with a hand mixer until frothy. Pour in the milk and mix. Add the wheat flour and stir in briefly. Let the batter rest for a few minutes.
3. Give the batter another good stir. Open the oven door, pull out the rack and quickly grease the inside of the iron pan with the butter right up to the rim. Pour the batter into the pan, carefully slide the rack and pan back into the oven, close the door and bake the Dutch Baby for 15-20 minutes – do not open the oven door during this time or it will collapse.
4. Use this time to prepare the topping: whisk together the quark, mineral water, lemon zest and sugar in a mixing bowl with a hand mixer to a creamy consistency. Fold in the cream. Prepare the remaining ingredients for the topping.
5. Remove the pan from the oven once the Dutch Baby has risen nicely at the edges – it may also bubble quietly in the middle (be careful! Don't forget to wear oven gloves, as the pan handle will get very hot in the oven!) and let it rest for a few seconds.
6. Place a few blobs of the quark and cream mixture lightly on top of the Dutch Baby, then sprinkle with pomegranate seeds, blueberries and flaked almonds. Garnish with mint leaves. Serve the Dutch Baby in the ZWILLING iron pan while still hot, and enjoy.

Tips:

You can of course also toast the flaked almonds in the ZWILLING iron pan before preheating it.
Cover up the remaining quark-cream mixture and keep it in the refrigerator until your next meal, when you can enjoy it with another Dutch Baby or fruit salad.