Kaiserschmarrn with cherry sauce

Name: Kaiserschmarrn with cherry sauce
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 glass (720 ml, separation weight 460 g) Cherries; 1 TABLESPOON Cornstarch; 1 piece(s) Lemon peel; 2 TABLESPOONS Sugar; 4 Eggs; 3 TABLESPOONS Sugar; 1 pinch Salt; 1/2 l Milk; 1/2 TEASPOON liquid vanilla flavouring; 160 g Flour; 4 TABLESPOONS Almond slivers; 40 g butter or margarine for baking

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 glass (720 ml, separation weight 460 g) Cherries
1 TABLESPOON Cornstarch
1 piece(s) Lemon peel
2 TABLESPOONS Sugar
4 Eggs
3 TABLESPOONS Sugar
1 pinch Salt
1/2 l Milk
1/2 TEASPOON liquid vanilla flavouring
160 g Flour
4 TABLESPOONS Almond slivers
40 g butter or margarine for baking

Directions

1
For the sauce, drain the cherries and collect the juice. Mix the starch with 4 tablespoons of juice until smooth. Boil up the rest of the juice, lemon peel and sugar. Stir in the starch and bring to the boil again. Fold in cherries, remove lemon peel. Separate the eggs.
2
Beat egg whites until very stiff. Mix egg yolk, sugar and salt. Add milk and vanilla flavouring. Sift the flour and stir in. Fold in beaten egg whites. Roast the almonds lightly in a pan. Remove and put aside. Heat 10 g fat in the pan. Add 1/4 of the dough and bake at low heat for about 3 minutes. Use two forks to tear into pieces and bake while turning until golden brown. Remove from the pan and keep warm. Heat some fat in the pan and make Kaiserschmarrn from the remaining dough.
3
Remove and put aside. Heat 10 g fat in the pan. Add 1/4 of the dough and bake at low heat for about 3 minutes. Use two forks to tear into pieces and bake while turning until golden brown. Remove from the pan and keep warm. Heat some fat in the pan and make Kaiserschmarrn from the remaining dough. Divide into four plates and sprinkle with almonds. Add cherry sauce hot or cold
4
Kaiserschmarrn: Chr. & Verr. d`Arques