Kaiserschmarrn with cranberries and vanilla sauce

Ingredients for 6 servings:

• ½ vanilla pod(s)
• 1 tbsp sugar
• 1 egg yolk
• 125 ml cream
• 180 g wholemeal emmer flour
• 380 ml milk
• 2 tbsp vanilla sugar, real
• 6 egg yolks
• 6 egg whites
• 75 g sugar
• 75 g butter
• 75 g cranberries, possibly soaked in rum
• e.g. powdered sugar
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

with wholemeal emmer flour

For the vanilla sauce: Split the vanilla pod and scrape out the seeds. Place the vanilla pod, seeds, sugar, and cream in a saucepan, mix, bring to a boil, and let stand for about 10 minutes. Remove the vanilla pod—you can wash and dry it, and use it for vanilla sugar, making it a cheap way to make vanilla sugar from leftovers. Whisk the egg yolks and whisk them into the cream. Heat the mixture slowly until just before boiling, whisking vigorously until it begins to thicken. Let the vanilla sauce cool, stirring frequently. Then refrigerate to thicken. For the Kaiserschmarrn: Whisk the flour, milk, and vanilla sugar until smooth. Let it sit for about 10 minutes. Cream the butter until fluffy, beat the egg yolks, and stir in the sugar until smooth. Blend everything into a batter. Now fold in the cranberries. Beat the egg whites with the sugar until stiff, then fold into the batter. Heat a pan with oil. Pour a portion of batter into the pan and cook. Turn over and cook briefly, then cut into pieces and finish baking. Transfer to a plate, sprinkle with powdered sugar, and serve with the vanilla sauce.