Kaiserschmarrn with plum compote

Name: Kaiserschmarrn with plum compote
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Plums; 7-10 Tbsp Juice of 1 lemon; 200 g Sugar; 1 Cinnamon stick; 2 Cloves; 1 TABLESPOON Raisins; 4 Eggs (size M); 500 ml Milk; 7-10 Tbsp Salt; 350 g Flour; 1 TABLESPOON Mineral water; 10 g Butter or margarine; 1 TABLESPOON Icing sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Plums
7-10 Tbsp Juice of 1 lemon
200 g Sugar
1 Cinnamon stick
2 Cloves
1 TABLESPOON Raisins
4 Eggs (size M)
500 ml Milk
7-10 Tbsp Salt
350 g Flour
1 TABLESPOON Mineral water
10 g Butter or margarine
1 TABLESPOON Icing sugar

Directions

1
Clean, wash, halve and stone the plums. Boil 100 ml water, lemon juice, 150 g sugar, cinnamon and cloves in a pot. Add the plums and boil down for 8-10 minutes. Cover the compote and let it cool down. In the meantime, rinse and drain the raisins.
2
Separate eggs. Whisk milk, egg yolk, 50 g sugar and 1 pinch of salt with the whisk of the hand mixer. Add flour while stirring constantly until the mixture thickens. Add mineral water and stir in carefully. Beat egg white until stiff and fold in. Heat the fat in a pan and add the dough. Sprinkle evenly with raisins. As soon as the dough is golden brown at the bottom, divide it into 4 pieces with a spatula and turn. Tear into pieces with 2 forks and finish baking while turning.
3
Beat egg white until stiff and fold in. Heat the fat in a pan and add the dough. Sprinkle evenly with raisins. As soon as the dough is golden brown at the bottom, divide it into 4 pieces with a spatula and turn. Tear into pieces with 2 forks and finish baking while turning. Serve with compote and dust with icing sugar