Austrian Kaiserschmarrn

Ingredients for 6 servings:

• 240 g flour
• 250 ml milk
• 125 ml mineral water
• 6 m.-sized eggs, separated
• 100 g sugar, a pinch of salt
• some butter
• 4 tbsp almonds, slivered and roasted
• 120 g raisins, soaked in hot water
• some powdered sugar
• possibly compote (plums or prunes)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preparation: Preheat the oven to 190°C (180°C fan-assisted oven). Beat the egg whites with a pinch of salt and a clean, grease-free whisk until stiff peaks form. Beat the egg yolks with the whisks until frothy and slowly add the sugar. Add a pinch of salt. Alternately stir in a little flour and a little milk. Finally, stir in the mineral water, soft raisins, and toasted almond slivers. Heat the butter in a pan over medium heat. During this time, fold the egg whites into the batter (using a spatula or a large spoon). Pour half of the batter into the pan and let it set for a few minutes. Then place the pan (still uncovered) on the second rack from the bottom of the oven and bake for 8-10 minutes, until the batter is golden brown on top. Tear the finished Schmarrn into bite-sized pieces using two forks (two plastic or wooden spoons are also suitable for Teflon pans). To serve, dust with powdered sugar. Repeat with the other half of the dough.