Kaiserschmarrn with poppy seeds and rum cherries

Name: Kaiserschmarrn with poppy seeds and rum cherries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 glass (720 ml) Morello cherries; 2 tablespoons (10 g each) Cornstarch; 3 TABLESPOONS brown rum; 6 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 250 ml Milk; 125 g Flour; 2 TABLESPOONS ready-to-bake poppy seed mixture; 50 g Sugar; 4 TABLESPOONS clarified butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 glass (720 ml) Morello cherries
2 tablespoons (10 g each) Cornstarch
3 TABLESPOONS brown rum
6 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
250 ml Milk
125 g Flour
2 TABLESPOONS ready-to-bake poppy seed mixture
50 g Sugar
4 TABLESPOONS clarified butter

Directions

1
Drain the cherries on a sieve, collecting the juice. Measure out 1/4 litre of cherry juice and bring to the boil. Stir the starch with a little water until smooth, thicken the juice and simmer for 1-2 minutes.
2
Add the cherries and rum, pour into a bowl and allow to cool while stirring occasionally. Separate the eggs. Whisk egg yolks, vanilla sugar, salt and 175 ml milk. Add flour little by little. Add poppy seed mixture.
3
Stir in 75 ml milk. Beat the egg whites until stiff, adding the sugar. Carefully fold the beaten egg whites into the dough. Heat 1 tbsp. clarified butter in two large frying pans. Pour in 1/4 of the dough each.
4
Bake at low heat for 4-5 minutes until golden brown. Quarter the sardines with a pallet, turn them over and bake from the other side until golden. Then tear into pieces with 2 forks. Remove the finished Kaiserschmarrn from the pan and keep warm.
5
Bake the rest of the dough in the same way. Serve the trash with rum cherries.