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
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
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)
Bake another Kaiserschmarrn from the remaining dough. Dust Kaiserschmarrn thickly with icing sugar and serve with the plum compote. Decorate with mint