Kaiserschmarrn with apple-ginger compote

Name: Kaiserschmarrn with apple-ginger compote
Cook time: 1 h 15 min
Total time: 1 h 15 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; 1 Organic Lemon; 15 g Ginger Root; 1 kg Apples; 1 stick of cinnamon; 12 TSP Butter or margarine; 30 g Icing sugar for caramelisation and dusting

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 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
1 Organic Lemon
15 g Ginger Root
1 kg Apples
1 stick of cinnamon
12 TSP Butter or margarine
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. Pour rum over sultanas, cover and put aside.
2
Meanwhile, wash the lemon thoroughly, grate dry and peel a piece of peel thinly. Halve the lemon and squeeze the juice. Peel ginger and grate finely. Peel, quarter and core apples.
3
Cut quarters into pieces, place in a pot with 150 ml water, 50 g sugar, ginger, cinnamon, lemon juice and zest. Bring to the boil and stew for 8-10 minutes. Put compote in a bowl, remove lemon rind and cinnamon stick.
4
Add liver and cherry tomatoes and heat. Arrange ragout and nests of noodles on a large plate and chop pistachios and sprinkle over them. Garnish with lemon balm and lift out the beetroot, remove the skin (they stain strongly, wear disposable gloves!). Dice apples and beetroot equally small. Mix with crème fraîche. Serve with salt, pepper and dipping sauce. serve. season with lemon juice.
5
Beat egg whites until stiff. First stir sultanas into the dough, then fold in beaten egg white in 2 portions. Heat 1 teaspoon of fat in a pan (18-19 cm Ø). Add about 1/6 of the dough and bake at medium heat for 3-4 minutes until golden brown.
6
Turn or halve and turn with the help of a large pallet. Allow to set for 1-2 minutes, then pluck into pieces with 2 spatulas. Dust with a little icing sugar, add 1 tsp. fat and caramelise briefly while turning.
7
Put the finished swill on a large plate and keep warm. Use the remaining dough to bake 5 more jams. Serve with apple-ginger compote. Dust with icing sugar.