Kaiserschmarrn with plum sauce

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod in half lengthwise. Scrape out the pulp. Pour plums into a sieve. Collect the juice in a pot. Simmer at low heat with 1 teaspoon sugar, cinnamon, half of the vanilla pulp and the vanilla pod for about 15 minutes.

2. 2

   In the meantime, separate the eggs. Chill the egg white. Whisk the egg yolks, remaining vanilla pulp and 60 g sugar with the whisk of the hand mixer until white-creamy. Add milk while stirring. Stir in flour, allow to swell for approx. 10 minutes

3. 3

   Mix orange juice with starch until smooth and stir into the hot plum juice. Add the plums and simmer for about 3 minutes, stirring occasionally. Remove from the heat and allow to cool

4. 4

   Beat the egg whites until very stiff and allow 40 g of sugar to trickle in. Fold the beaten egg white into the dough. Heat 2 tbsp. butter in a large pan. Add half of the dough and bake at medium heat from the bottom side until golden brown. Turn with the help of a large pallet, allow to set briefly. Then pluck the dough into pieces with 2 forks and dust with 1 tsp. icing sugar. Fry the dough pieces all around until golden brown. Keep warm in a preheated oven (50 °C). Do the same with the remaining dough, butter and 1 teaspoon icing sugar.

5. 5

   Arrange Kaiserschmarrn with plum sauce on plates and dust with 1 tablespoon icing sugar each

Nutrition Facts

KCAL
660 kcal

CARBS
99 g

FATS
21 g

PROTEINS
18 g