Kaiserschmarrn with plum roaster

Name: Kaiserschmarrn with plum roaster
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (370 ml) Plums; 2 TEASPOONS Cornstarch; 2 TABLESPOONS Raisins; 2 Eggs (Gr. M); 1 package Vanilla sugar; 7-10 Tbsp Salt; 6 TABLESPOONS + 1⁄8 l milk; 125 g Flour; 2 TABLESPOONS Sugar; 1 TABLESPOON Butter; 1 TEASPOON Oil; 1 TABLESPOON Icing sugar

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (370 ml) Plums
2 TEASPOONS Cornstarch
2 TABLESPOONS Raisins
2 Eggs (Gr. M)
1 package Vanilla sugar
7-10 Tbsp Salt
6 TABLESPOONS + 1⁄8 l milk
125 g Flour
2 TABLESPOONS Sugar
1 TABLESPOON Butter
1 TEASPOON Oil
1 TABLESPOON Icing sugar

Directions

1
Drain the plums in a sieve, collecting the juice. Stir 2 tablespoons of juice and starch until smooth. Boil up the rest of the juice and stir in the starch. Simmer for 1-2 minutes. Stir in plums.
2
Let the compote cool down.
3
Wash the raisins and dab dry. Separate eggs. Whisk egg yolks, vanilla sugar, 1 pinch of salt and 6 tablespoons of milk. Gradually stir in flour with 1⁄8 l milk. Stir in the raisins. Let the dough swell for about 10 minutes.
4
Beat the egg whites until stiff, adding 1 tablespoon of sugar. Carefully fold the beaten egg whites into the dough.
5
Heat butter and oil in a pan (approx. 24 cm Ø). Pour in the dough and bake at low heat until golden on one side. Cut into quarters with a spatula, turn and bake for another 3 minutes until golden, then tear into pieces.
6
Sprinkle with 1 tablespoon of sugar and lightly caramelise while tossing. Arrange Kaiserschmarrn with some compote. Dust with icing sugar. Add the rest of the compote.