Chocolate Kaiserschmarrn with cranberries

Ingredients for 1 servings:

• 4 eggs
• 40 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 120 g flour
• 15 g cornstarch
• 140 ml cream
• 70 g cranberries, dried
• 2 tsp cocoa powder
• 40 g clarified butter
• powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

a variation of the popular pastry – super fluffy, enough for 2

Preheat the oven to 230°C (top/bottom heat). Separate the eggs, set the egg whites aside, and beat the egg yolks with the sugar, vanilla sugar, cocoa powder, and a pinch of salt in a mixing bowl with a hand mixer until frothy. Then alternately stir in the cream, flour, and cornstarch, then add the cranberries and mix. Beat the egg whites until stiff peaks form and carefully fold in, ideally using a spatula or a large spoon. Heat about half of the clarified butter in a heatproof pan and add the entire batter at once. Fry without stirring for 2-3 minutes, no longer! The oven should also be preheated by now, as the batter will now rise in the hot oven for 6-8 minutes. At the end, small air bubbles should have formed on the surface. Place the pan (careful, the handle will be very hot!) directly back on the hot stovetop. It’s best to tear the batter apart with two forks. I first divide the dough into four large pieces and turn them over, then tear them into not-too-small pieces. Now add the remaining clarified butter in small flakes to or between the Schmarrn and dust everything with powdered sugar. Glaze for another 1-2 minutes, stirring occasionally. Then divide the dough between plates and dust with a little more powdered sugar (for a nice look). This goes just as well with plum compote or delicious applesauce.