Strawberry Banana Clafoutis

For the strawberry-banana clafoutis, separate the eggs. Beat the egg whites with salt and 2 tbsp. sugar with the sticks of a hand mixer until stiff. Beat the yolks with 3 tablespoons of sugar until creamy.

Crumble the marzipan into the milk and blend with a hand blender.Mix the flour and cornstarch, sift, fold into the yolk. Carefully stir the marzipan milk into the dough, then carefully fold in the beaten egg whites.

Wash and clean the strawberries. Peel bananas and cut into slices.

Put a spoonful of batter into each of 10 greased soufflé molds, top the batter with banana slices. Spread the remaining batter, place the strawberries on top of the batter so that the top of the strawberry is facing out.

Bake in a preheated oven at 190°C (convection oven 165°C) for about 30 minutes until golden brown.

In the meantime, whip Cremefine, curd cheese, sugar and cinnamon until fluffy. Chill the cream. Let the clafoutis cool on a cooling rack for about 30 minutes and serve with the cream.

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