Almond-Kaiserschmarrn with fruit salad
easy
30 mins
30 mins
Ingredients
- 4 Eggs (size M)
- 2 TEASPOONS Sugar
- 1 pinch Salt
- 375 ml lactose-free milk
- 250 g Flour
- 1 coated Tsp Baking Powder
- 50 g ground almonds (without skin)
- 500 g Strawberries
- 2 Kiwis (approx. 125 g each)
- 250 g Apricots
- 3-4 Stem(s) Lemon balm
- 2 TABLESPOONS Lemon juice
- 50 g lactose-free butter
- 25 g flaked almonds
- 1-2 TABLESPOONS Icing sugar
Directions
- 1
Separate eggs. Mix egg yolks, 1 teaspoon sugar, salt and milk with the whisk of the hand mixer. Sift flour and baking powder on top and stir in. Stir in ground almonds. Let the dough swell for 10-15 minutes
- 2
In the meantime wash, clean and halve the strawberries. Peel the kiwis, cut them in half lengthwise and slice them. Wash and halve apricots, remove stones and cut apricots into slices. Wash lemon balm, shake dry and pluck the leaves from the stalks. Mix the fruit, lemon balm, lemon juice and 1 teaspoon sugar.
- 3
Melt 20 g butter and let it run into the Schmarrnteig and stir in. Beat the egg white until stiff and fold into the dough in portions. Heat 15 g butter in two pans (29 cm Ø at the top and 22 cm Ø at the bottom). Pour in the dough in equal parts, bake on a low to medium heat for about 3 minutes from one side.
- 4
Sprinkle almond flakes evenly on top. Quarter the cake with a spatula. Turn each quarter and then tear up with 2 forks. Fry for another 2-3 minutes. Remove and dust with icing sugar. Arrange a little sour cream and fruit salad on plates. Serve the rest of the salad and trash
Nutrition Facts
690 kcal
73 g
33 g
23 g
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