Sponge Cake Pancake with Rhubarb Compote

Clean the rhubarb and cut into pieces about 1.5 cm long. Sprinkle with sugar and marinate for 20 minutes. Add the scraped vanilla pulp, lemon zest and water dowie orange liqueur and simmer at low temperature for about 7 minutes with the lid closed.

2. lightly mix eggs with a pinch of salt. Mix flour, milk, vanilla sugar and 40g powdered sugar until smooth. Stir in eggs.

Heat one tablespoon clarified butter in a high-heat frying pan (cast iron is best) and pour in one-third of the batter. Bake for about one minute.

Then put the pan under the oven broiler and bake the pancake for about a minute, until it is golden brown on the surface. Put the pan back on the stove. Turn the pancake to the other side and tear it into grayish spots with two forks. Then place on a greased baking tray.

Cook the remaining two thirds of the dough in the same way. Sprinkle the whole pancake with powdered sugar and put it under the broiler again for 1-2 minutes.

Serve the sponge cake with the rhubarb compote.

Tip: Instead of clarified butter, you can also use butter in most cases.

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