Kaiserschmarrn with plum compote
easy
60 mins
60 mins
Ingredients
- 2 TABLESPOONS Raisins
- 1 TABLESPOON Rum
- 6 Eggs (size M)
- 4 TABLESPOONS Sugar
- 1 knife tip Salt
- 300 g Flour
- 400 ml Milk
- 5 TABLESPOONS Butter or margarine
- 1 TABLESPOON Icing sugar for sprinkling
- 1 glass (720 ml; separation weight: 460 g) Plums
- 1 package Vanillin sugar
- 1 Cinnamon stick
- 7-10 Tbsp juice and peeled zest of 1 untreated lemon
- 1 coated tablespoon of cornflour
Directions
- 1
Sprinkle the raisins with rum and cover and let them soak through. Drain plums, put them in a small pot with juice and 1/8 litre water and bring to the boil with vanillin sugar, cinnamon stick, lemon juice and zest.
- 2
Whisk starch with a little cold water and bind the fruit juice with it. Remove cinnamon stick and lemon peel. Fold in plums. Let the compote cool down. Meanwhile separate the eggs for the Kaiserschmarrn.
- 3
Beat the egg yolks, sugar and salt with the whisk of the hand mixer until foamy. Alternately add flour and milk and stir in, so that the dough is slightly liquid. Beat the egg white and remaining sugar until stiff and carefully fold into the dough.
- 4
Heat the fat in a coated pan. Pour dough with a ladle 1/2 centimetre thick into the pan. Sprinkle with some rum raisins. Bake the dough from one side until golden brown, turn it and tear it into small pieces with two forks.
- 5
Bake everything until golden brown and keep warm. Bake the remaining dough in the same way. Arrange Kaiserschmarrn on a preheated plate and serve sprinkled with icing sugar. Serve with compote.
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