Kaiserschmarren

Ingredients

• 130 g flour
• 2 tbsp sugar
• 1 sachet vanilla sugar
• 1 pinch salt
• 6 Eggs
• 250 ml milk
• 2 tbsp raisins
• 20 ml rum
• butter for baking
• 1 tbsp powdered sugar
• powdered sugar for dusting
• 4 sour apples
• Lemon juice
• 100 g sugar
• 200 ml water
• 1 vanilla pod

Instructions

1. 1.

   For the compote, peel, core and cut the apples into about 1 cm wide strips, halve them crosswise and immediately drizzle with lemon juice to prevent browning.

2. 2.

   In a pot with the water, sugar and vanilla pod steam for about 10 minutes until firm. Let cool.

3. 3.

   Separate the eggs. Whisk flour, salt, powdered sugar, sugar and yolks well and let rest for 30 minutes. Soak raisins in rum. Beat egg whites stiffly.

4. 4.

   Whisk the batter thoroughly again and fold in the meringue. In a large oven‑proof pan with hot butter, cook one thick pancake, flip and finish cooking.

5. 5.

   Tear the batter into small pieces, add rum-soaked raisins, dust with powdered sugar and caramelise in the hot oven.

6. 6.

   Before serving sprinkle Kaiserschmarren with powdered sugar and serve with apple compote.