KAISERSCHMARRN

INGREDIENTS

6 eggs 350– 400 ml milk 180– 200 gm finely ground flour 3 tbsp crystal sugar, for the topping 2 tbsp raisins 1 packet ( 8g) vanilla sugar A dash of rum Some grated lemon rind A pinch of salt Approximately 50 gm butter ( for frying) 1 tbsp of butter shavings and crystal sugar, for caramelising Icing sugar and cinnamon for dusting

METHOD

Place the raisins in a bowl, mix with the rum and leave to stand for approximately 15 minutes. Separate the eggs and place the yolk in a mixing bowl. Pour in the milk, flavour with some grated lemon rind and vanilla sugar, and add the flour. Mix to form a smooth dough.

Beat the egg whites with the crystal sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix.

Pre- heat the oven to 180 ° C. Let the butter melt and bubble up in one large or two small ( coated) heatproof dishes. Pour in the mixture and after one to two minutes, scatter the soaked raisins on top. Cook the underside until light brown, turn over using a spatula and bake for six to eight minutes in the pre- heated oven until golden brown.

Tear the schmarren into small pieces, using two forks. Scatter the butter shavings over the top, sprinkle with some crystal sugar, and caramelise under the grill at a high heat.

Remove from the grill and arrange on pre- heated plates. Dust with icing sugar and cinnamon. Serve with baked plums, a berry ragout or fruit compote. The kaiserschmarren can also be cooked at the top of the oven and caramelised at the end with a lid to cover.