Soak the raisins for half an hour in a bowl with 50ml of rum and 50ml of water. Separate the eggs. Mix the egg yolks with sugar and rum. Add the milk and the flour and mix with the pinch of salt. Beat the egg whites until stiff and stir in the egg whites until a fluffy mixture is obrained. In a pan, fry the Kaiserschmarren on both sides and cut into uneven pieces. Sprinkle with icing sugar and if desired serve warm with apple sauce or plum jam.