Kaiserschmarren

Ingredients

• 50 g sultanas
• 2 tbsp rum
• 100 g flour
• 4 tbsp whipping cream
• 125 ml milk
• Salt
• 3 eggs
• 1 packet Bourbon vanilla sugar
• 30 g Butter
• 40 g almond slivers
• 2 tbsp sugar
• 10 g powdered sugar
• 600 g plums
• 2 tbsp sugar
• Cinnamon
• 2 cloves
• 100 ml freshly squeezed orange juice
• 2 tsp cornstarch

Instructions

1. 1.

   Soak sultanas in rum for about 30 minutes. Separate the eggs. Whisk flour, cream, milk, yolks and a pinch of salt together. Let the batter rest for about 30 minutes. Beat egg whites with vanilla sugar until stiff and fold into the batter. Heat butter in a non‑stick pan and add almond slivers. Pour the batter over them, spread smoothly, and sprinkle sultanas on top. Bake Kaiserschmarren for about 4 minutes until golden yellow. Flip and bake the other side until golden. Using two forks or a spatula tear the pastry into bite‑size pieces (do not cut!) and dust with sugar. Shake the pan over high heat while the sugar caramelizes. Serve the Kaiserschmarren on plates, dusted with powdered sugar. Cold plum compote pairs well.

2. 2.

   Pflauns wash, halve and pit. Add sugar, a generous pinch of cinnamon, cloves, and orange juice to a pot. Bring briefly to boil. Remove cloves and add plums. Simmer covered over medium heat for 8 minutes. Whisk cornstarch into a little water until smooth, then stir in to thicken the plum compote slightly while stirring. Chill until serving.