Kaiserschmarren with apricot compote

Name: Kaiserschmarren with apricot compote
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 50 g + 1 teaspoon sugar; 200 ml Orange juice; 1 TEASPOON Cornstarch; 3 Apricots; 3 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 125 ml Milk; 60 g Flour; 1 TABLESPOON Butter; 1 TEASPOON Oil; 1 TABLESPOON Raisins; 2 TABLESPOONS Icing sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

50 g + 1 teaspoon sugar
200 ml Orange juice
1 TEASPOON Cornstarch
3 Apricots
3 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
125 ml Milk
60 g Flour
1 TABLESPOON Butter
1 TEASPOON Oil
1 TABLESPOON Raisins
2 TABLESPOONS Icing sugar

Directions

1
Caramelise 25 g sugar in a small pot. Deglaze with orange juice and boil sugar loose. Stir the starch with a little water until smooth. Bind the orange juice with it, bring to the boil again.
2
Remove the pot from the stove and let the brew cool down a little. Wash and halve the apricots, remove stones and cut the flesh into pieces. Add the apricot pieces to the orange juice. Separate the eggs. Whisk egg yolk, vanilla sugar, salt and 80 ml milk.
3
Add flour little by little and stir in the rest of the milk. Beat the egg whites until stiff, adding 25 g sugar. Carefully fold the beaten egg whites into the dough. Heat butter and oil in a pan (approx. 24 cm Ø).
4
Pour in the dough. Sprinkle with raisins. Bake at low heat for 4-5 minutes until golden brown. Quarter the slices with a pallet, turn them over and bake on the other side until golden. Then tear into pieces with 2 forks.
5
Sprinkle 1 teaspoon of sugar over it and let it caramelize a little while tossing. Dress the grist and dust with icing sugar. Add the apricot compote.