Kaiserschmarrn with caramel plums

Name: Kaiserschmarrn with caramel plums
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Plums; 4 TABLESPOONS + 2 teaspoons sugar; 1 Cinnamon stick; 1 coated Tsp Cornstarch; 4 Eggs (size M); 140 g Flour; 400 ml Milk; 1 pinch Salt; 50 g Raisins; 4 TSP Butter; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Plums
4 TABLESPOONS + 2 teaspoons sugar
1 Cinnamon stick
1 coated Tsp Cornstarch
4 Eggs (size M)
140 g Flour
400 ml Milk
1 pinch Salt
50 g Raisins
4 TSP Butter
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Wash, halve and stone the plums. Caramelize 2 tablespoons of sugar in a pot until golden. Add the plums, 1/8 litre water and cinnamon stick and simmer for 3-4 minutes until the caramel has dissolved. Stir starch and some cold water until smooth and add to the plums. Bring to the boil while stirring and let simmer for 1-2 minutes, then let cool
2
Separate eggs. Mix flour, milk and salt with the whisk of the hand mixer. Stir in egg yolks and raisins. Beat the egg whites until stiff, while pouring in 2 tablespoons of sugar. Fold the beaten egg white into the egg yolk mixture
3
Heat 1 tsp. butter in a large frying pan. Add half of the dough and bake at medium heat from the bottom for 3-4 minutes until golden brown. Turn or halve and turn with the help of a large pallet. Leave to rise for 2-3 minutes, then pluck the dough into pieces using two spatulas. Add 1 teaspoon sugar and 1 teaspoon butter and fry the dough pieces all around until golden brown. Keep warm in a hot oven (at approx. 50 °C)
4
Bake another Kaiserschmarrn from the remaining dough. Dust Kaiserschmarrn thickly with icing sugar and serve with the plum compote. Decorate with mint