Kaiserschmarren with apple and wine compote

Name: Kaiserschmarren with apple and wine compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 8 Eggs (size M); 1 TABLESPOON + 50 g sugar; 300 ml Milk; 1 pinch Salt; 200 g Flour; 75 g Sultanas; 2 TABLESPOONS Rum; 20–30 g flaked almonds; 1 Organic Lemon; 1 kg Apples; 200 ml dry white wine; 12 TSP Butter or margarine; 20–30 g Icing sugar for caramelisation and dusting

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Wonderfully fragrant and soooo delicious: Kaiserschmarrn simply tastes best home-made! And so it goes's!

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

8 Eggs (size M)
1 TABLESPOON + 50 g sugar
300 ml Milk
1 pinch Salt
200 g Flour
75 g Sultanas
2 TABLESPOONS Rum
20–30 g flaked almonds
1 Organic Lemon
1 kg Apples
200 ml dry white wine
12 TSP Butter or margarine
20–30 g Icing sugar for caramelisation and dusting

Directions

1
Separate eggs, chill egg whites. Mix egg yolks, 1 tablespoon sugar, milk and salt. Gradually stir in the flour. Let the dough swell for about 45 minutes. Mix sultanas and rum, cover and put aside.
2
Roast the almonds in a pan without fat, take them out immediately and let them cool down.
3
Wash the lemon thoroughly, dab dry and peel a piece of peel thinly. Squeeze the lemon (4-5 tbsp. juice). Peel apples and cut out the core. Cut apple quarters into pieces and put them in a pot with white wine, 50 g sugar, lemon juice and peel.
4
Bring to the boil, cover and stew for 8-10 minutes. Put compote in a bowl, remove lemon peel. Let the compote cool down.
5
Beat egg whites until stiff. First stir the sultanas into the dough, then fold the beaten egg white into the dough in 2 portions. Heat 1 teaspoon of fat in a pan (18-19 cm Ø). Add 1/6 of the dough and bake at medium heat from the bottom for 3-4 minutes until golden brown.
6
Turn or halve and turn with the help of a large pallet. Allow to rise for approx. 2 minutes, then pluck the sardines into pieces with 2 spatulas. Dust with a little icing sugar, add 1 tsp. fat and caramelise briefly while turning.
7
Put the finished slag on a large plate and keep warm. Bake 5 more slices of the remaining dough. Arrange Kaiserschmarren and apple-wine compote on 4 deep plates. Sprinkle with almond flakes and dust with icing sugar.