Kaiserschmarren Viennese style

Ingredients for 4 servings:

• 4 eggs, separated
• 250 ml milk
• 1 pinch of salt
• 100 g ground almonds
• 150 g flour
• 120 g sugar
• 140 g butter, soft
• 1 pinch of lemon peel, untreated
• Clarified butter, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with ground almonds in the dough

Beat the butter with salt and lemon zest with a mixer until fluffy. Gradually stir in the egg yolks, almonds, flour and milk to form a slightly runny batter. Beat the egg whites until stiff peaks, gradually adding the sugar. Carefully fold the egg whites into the yolk mixture. Melt the clarified butter in a large pan, pour in half of the batter, cover and bake the underside until golden brown. Divide the batter in half, turn the halves over with two forks or a spatula and bake again until golden brown. Roughly tear into pieces with two forks. Place the icing sugar in a fine-mesh sieve and sprinkle over the Schmarren. Do the same with the second half of the batter. Tip: You can also fold 100g of raisins (soaked in water for 15-20 minutes) into the mixture along with the beaten egg whites. The dough can also be baked in the oven: Pour it onto a greased or lined baking tray and bake at 180°C for about 45 minutes until golden brown.