Kaiserschmarrn with apple and wine compote

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs, chill egg whites. Mix egg yolk, 1 tablespoon sugar, milk, 1 pinch of salt and flour. Let the dough swell for about 45 minutes. Wash sultanas hot, dab dry. Mix with rum. Roast the almonds.

2. 2

   Wash the lemon, grate dry and peel some of the peel thinly. Squeeze the lemon. Peel apples, remove seeds and cut into pieces. Bring to the boil with wine, 3 tbsp. sugar, lemon juice and peel. Cover and cook over low heat for 8-10 minutes. Let the compote cool down. Remove lemon peel.

3. 3

   Beat egg whites until stiff. First stir sultanas into the dough, then fold in beaten egg white in 2 portions. Heat 1 teaspoon butter in a pan (approx. 18 cm Ø). Bake about 1⁄6 of the dough in it at medium heat for 3-4 minutes. Turn and bake for another 2 minutes. Pluck the pancakes into pieces with two spatulas. Dust with 1 tsp. icing sugar, add 1 tsp. butter and caramelise briefly while turning.

4. 4

   Warm up the finished rubbish. Bake the rest of the dough in 5 more portions in the same way. Serve the Kaiserschmarrn and compote. Sprinkle with almond flakes and dust with 1 teaspoon icing sugar.

5. 5

   A fine-sparkling South Tyrolean sparkling wine, e.g. from Chardonnay and Pinot Blanc, goes well with it.

Nutrition Facts

KCAL
840 kcal

CARBS
94 g

FATS
33 g

PROTEINS
25 g