Breadcrumb Schaumkuche

• 3 large egg yolks
• 1 cup (100 g) fine breadcrumbs or Mutschelmehl

Beat the yolks until lemon colored, then combine with the crumbs, salt, marjoram, and caraway. Using a pastry cutter, work the egg mixture to a uniform crumb texture. Heat the butter in a skillet or, better, a crepe pan. Beat the egg white with a whisk until stiff peaks form and fold the crumb mixture into it. Pour this into the skillet and cook over medium heat. When one side is golden brown,