Kaiserschmarn with cranberry compote

Ingredients for 4 servings:

• 250 ml red wine or grape juice
• 250 g cranberries, dried
• 3 pear(s), ripe
• 2 tbsp lemon juice
• 1 cinnamon stick(s)
• 1 star anise
• some raw cane sugar
• 1 tsp cornstarch, optional
• 6 eggs
• 1 pinch of salt
• 300 ml almond milk (almond drink), unsweetened
• 50 g raw cane sugar
• 2 packets of vanilla sugar
• 200 g spelt flour type 630
• 4 tbsp oil, neutral
• 60 g almond flakes
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

vegetarian and digestible

For the compote, gently heat the wine in a saucepan and let the cranberries soak for 1 hour. Core and dice the pears. Drizzle with lemon juice. Bring the cranberry-wine mixture to a boil, add the spices and pears, and simmer over medium heat for 10 minutes, stirring constantly. Sweeten if desired. Remove the cinnamon stick and star anise. Mash the compote with a potato masher or an immersion blender, remove from the heat, and let cool. Thicken with the cornstarch, if desired. For the Schmarrn, separate the eggs. Beat the egg whites with salt until stiff peaks form, then set aside. In a large bowl, whisk the egg yolks with the almond milk, sugar, and vanilla sugar, then stir in the flour. Carefully fold in the beaten egg whites. Heat 1 tablespoon of oil in a non-stick pan and add enough batter to reach a thickness of about 2 cm (depending on the size of the pan). Sprinkle with some of the almonds and bake, covered, at medium heat for about 2 minutes, until the underside is brown and the top is pored. Then turn the Schmarrn over and bake for another 2-3 minutes. Tear the Schmarrn into pieces using two spatulas or forks and keep warm in a baking dish at 80°C (175°F). Repeat with the remaining oil and batter. Dust the Schmarrn with powdered sugar and serve with the compote.