Kaiserschmarrn with caramel plums

Rachel Vazquez
very easy
5 1
30 mins
30 mins


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


  1. 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. 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. 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. 4

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

Nutrition Facts

480 kcal
68 g
15 g
15 g