For the fruit pancake, first wash, dry and finely chop the mint and lemon balm. Peel the kiwi and dice finely. Drain the fruit cocktail.
Grease an ovenproof dish and preheat the oven to 180 °C.
Mix milk, whipping cream, 2 eggs and 2 yolks. Stir in the mint and lemon balm.
Beat the 2 egg whites with the salt until stiff. Fold into the mixture. Quickly mix in the fruit and pour into the mold. Bake in the oven until golden brown.
Tear in the form, portion and serve the fruit pancake sprinkled with powdered sugar.
Preparation Tip:
Of course, you can also prepare the fruit pancake with fresh, soft fruit.
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