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 squeezing them out a little. Heat the butter in 2 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 approx. 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.