Kaiserschmarrn (German Torn Pancake) with Plum Compote
For the compote: Rinse, halve and pit the plums. Toss with the sugar and spices and bring to a boil in a saucepan over medium heat. Deglaze with the wine and simmer for about 5 minutes, until thickened. Remove from heat and let cool.
For the pancake: Separate the eggs. Whisk the flour, sugar, salt, quark, egg yolks and milk until smooth. If the mixture is too thick, add a bit more milk. Set aside for about 5 minutes.
Preheat the oven to 180°C (approximately 350°F). Grease a cake pan or baking dish.
Whisk the egg whites until stiff and fold into the batter. Pour into the prepared cake pan and bake for about 15 minutes.
Remove from the oven and tear into pieces (using wooden spoons or tablespoons). Dust with powdered sugar and serve with the plum compote.