Kaiserschmarrn with apple-ginger compote

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate the eggs for the trash. Chill the egg white. Mix egg yolk, 1 tablespoon sugar, 1 pinch of salt and milk with the whisk of the mixer. Stir in flour. Let the dough swell for about 30 minutes. Pour rum over the raisins, cover and put aside.

2. 2

   For the compote, wash the lemon thoroughly, grate dry and peel a 2 x 4 cm long piece of peel thinly. Halve the lemon and squeeze the juice. Peel and finely grate the ginger. Peel, quarter and core apples and cut them into 2 cm pieces.

3. 3

   Place in a pot with 150 ml water, lemon juice and zest, 50 g sugar, ginger and cinnamon stick. Bring to the boil and simmer for 8-10 minutes while stirring. Remove from the heat. Remove lemon zest and cinnamon stick.

4. 4

   Let the compote cool down.

5. 5

   Beat egg whites until stiff. First stir rum raisins into the dough, then fold in the beaten egg white loosely in portions. Heat 1 tablespoon butter in a frying pan. Bake half of the dough in it at medium heat for 3-4 minutes until golden brown.

6. 6

   Quarter the trash with a spatula and turn it with the help of the spatula and a tablespoon. Leave to stand for 1-2 minutes and then pluck into pieces with two forks. Add 1 tbsp. butter again.

7. 7

   Dust the sardines with 2 tablespoons icing sugar and caramelise briefly while turning.

8. 8

   Put the finished swill on a large plate and keep warm in the oven (approx. 50 °C). Bake another piece of junk from the remaining dough. Serve with apple-ginger compote. Dust with icing sugar and reminisce fork by fork.