Kaiserschmarrn with Apple Sauce

Ingredients

• 1 kg sour apples
• 3 tbsp sugar
• 1 tsp cinnamon powder
• 1 tsp clove powder
• 2 tsp grated lemon zest
• 130 g flour
• 2 tbsp sugar
• 1 packet vanilla sugar
• a pinch salt
• 6 Eggs
• 250 ml milk
• 2 tbsp raisins
• 20 ml rum
• butter for baking
• powdered sugar

Instructions

1. 1.

   Preheat the oven to 220°C.

2. 2.

   Wash, peel, quarter the apples, remove cores and cut into pieces. Simmer apple pieces with 3 tbsp water, sugar, lemon zest and spices for a few minutes until apples break down (optionally mash slightly with a fork) and become soft; taste and set aside as apple sauce.

3. 3.

   Separate eggs, then whisk flour, salt, powdered sugar, sugar and yolks well and let rest for 30 minutes. Soak raisins in rum and beat egg whites with a pinch of salt until stiff.

4. 4.

   Whisk the batter again thoroughly and fold in the meringue.

5. 5.

   In a large oven‑proof pan (or two if too small) fry a thick pancake in hot butter, flip and finish cooking.

6. 6.

   Break the batter into small pieces with two forks, add rum-soaked raisins, dust with 2 tbsp powdered sugar and caramelise in the hot oven. Sprinkle Kaiserschmarrn with a little powdered sugar before serving and serve immediately. Offer apple sauce on the side.