InGredients for 4 People
- 40 g raisins
- 4-5 tbsp STROH 80
- 120 g flour, plain or universal
- 250 ml milk
- 1 tbsp vanilla sugar
- 1 pinch salt
- 4 eggs
- 80 g granulated sugar
- 50 g butter
- Icing sugar for sprinkling
Preparation
- Steep the raisins in STROH and leave to soak overnight or for at least 2-3 hours.
- Heat the oven to 200°C top and bottom heat. Mix the flour with the milk, vanilla sugar and salt in a bowl using a whisk until smooth.
- Then stir in the yolks and stir again until smooth.
- Beat the egg whites together with 50 g of the granulated sugar until creamy and stiff and gently fold into the dough.
- Let the raisins drain, if necessary they can be squeezed out a little.
- Heat the butter in two ovenproof pans or a shallow roasting pan, pour in the mixture, sprinkle over the rum raisins.
- Bake in the preheated oven on the lowest rack for approx. 8-10 minutes.
- Then divide into quarters using a spatula or turner, flip each quarter and bake for approximately 3 minutes until done.
- Use 2 forks to tear into uneven pieces, sprinkle with the remaining granulated sugar and leave to caramelise in the oven or on the stove.
- Get the Kaiserschmarrn ready and serve sprinkled with icing sugar.
- Apple sauce and/or stewed plums are a wonderful accompaniment.
