Kaiserschmarren with Compote

Ingredients

• 300 g flour
• 80 g powdered sugar
• 1 packet vanilla sugar
• 8 eggs
• 0.25 l milk
• 80 g clarified butter
• 1 pinch salt
• 2 sour apples
• 2 tsp lemon juice
• 1 small glass plum jam
• 1 cinnamon stick
• zest of 1 lemon
• 1 clove nutmeg
• 1 tbsp Cornstarch
• 2 sprigs fresh mint
• 20 g powdered sugar (for dusting)

Instructions

1. 1.

   For the compote quarter the apples, remove cores, peel, cut into wedges and drizzle with lemon juice. Drain the plums and pour the liquid into a pot. Bring cloves, cinnamon stick, vanilla sugar and lemon zest to a boil, add apple wedges and simmer for 5 minutes. Remove cloves and cinnamon stick, add plums and simmer for another 4 minutes. Whisk cornstarch with a little water, bind the compote with it, bring to a boil once more and let cool.

2. 2.

   Mix flour with salt, powdered sugar, vanilla sugar, egg yolks and milk using a hand mixer and let rest for 30 minutes. Beat egg whites very stiffly and fold into the batter. Add a bit of clarified butter to a pan and bake four thick pancakes from the dough. Tear the batter into pieces with two spatulas, finish cooking briefly and keep warm. Pull mint leaves from stems, wash, dry shake, cut half into strips, mix into the compote. Plate Kaiserschmarren on plates, arrange compote beside it, garnish with mint leaves and dust with powdered sugar.