Kaiserschmarrn with nut-caramel

Name: Kaiserschmarrn with nut-caramel
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 2-3 go. tablespoons + 2 tablespoons sugar; 100 g gem. nut kernels (e.g. almonds, cashew nuts, hazelnuts, Brazil nuts); 2 Eggs (Gr. M); 2 TABLESPOONS + some icing sugar; 200 ml Milk; 75 g Flour; 50 g crushed almonds; 1/2 TEASPOON Cinnamon; 2 TABLESPOONS butter/margarine; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

2-3 go. tablespoons + 2 tablespoons sugar
100 g gem. nut kernels (e.g. almonds, cashew nuts, hazelnuts, Brazil nuts)
2 Eggs (Gr. M)
2 TABLESPOONS + some icing sugar
200 ml Milk
75 g Flour
50 g crushed almonds
1/2 TEASPOON Cinnamon
2 TABLESPOONS butter/margarine
baking paper

Directions

1
2-3 go. Caramelise the sugar until golden yellow, carefully deglaze with 1-2 tablespoons of water and boil off. Turn nuts in it, spread on baking paper and let cool down
2
Separate eggs. Refrigerate the egg whites. Beat egg yolks and 2 tbsp. icing sugar until creamy. Stir in milk. Mix flour, almonds and cinnamon. Stir into the egg mixture. Cover and let it swell for about 30 minutes. Beat the egg white until stiff, adding 2 tbsp. sugar. Fold into the dough
3
Bake 4 pancakes one after the other in hot fat from both sides until golden brown. Tear each pancake into pieces with 2 forks and continue baking for a short time. Keep warm
4
Chop nut caramel. Arrange the Kaiserschmarrn with it and dust with icing sugar. Served with: cherry ice cream
5
Also trail mix is suitable as a nut mixture. Possibly pick out raisins and put them into the dough