Plum compote
easy
60 mins
60 mins
Ingredients
- 4 TSP Raisins
- 2 TEASPOONS Rum
- 500 g Plums
- 100 g Sugar
- 1 package Vanillin sugar
- 1 Cinnamon stick
- 7-10 Tbsp peeled rind of 1 untreated lemon
- 1 TABLESPOON Cornstarch
- 6 Egg yolk (size M)
- 4 TABLESPOONS Sugar
- 1 knife tip Salt
- 300 g Flour
- 400 ml Milk
- 6 Protein (size M)
- 5 TABLESPOONS Butter
- 2 TABLESPOONS Icing sugar
Directions
- 1
Sprinkle the raisins with rum and leave to stand. Wash, halve and stone the plums. Boil the plums in a pot with 1/4 litre water, sugar, vanillin sugar, cinnamon stick and lemon peel.
- 2
Mix cornflour with a little cold water, stir into the boiling plums and bring to the boil. Let the compote cool down. For the Kaiserschmarren, beat egg yolk, sugar and salt with the whisk of the hand mixer until foamy.
- 3
Alternately add flour and milk and stir in, so that a slightly liquid dough is formed. Beat the egg white with the remaining sugar until stiff and carefully fold into the dough. Heat the fat in a pan.
- 4
Pour the dough with a ladle 1/2 centimetre thick into the pan. Sprinkle with a few rum raisins. Bake the pancake from one side until golden brown. Then turn. Tear the pancake into small pieces with two forks, also bake until golden brown and keep warm.
- 5
Bake the remaining dough in the same way. Arrange the Kaiserschmarren on a plate and sprinkle with icing sugar. Add plum compote.
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