Kaiserschmarren

Ingredients for 4 servings:

• 6 m.-sized eggs
• 30 g sugar
• 2 packets of vanilla sugar
• 150 g flour
• 1 pinch of salt
• 250 ml milk
• 1 tbsp mineral water
• 40 g butter
• 30 g raisins
• 2 tbsp rum
• powdered sugar

Instructions

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

traditional Austrian dish

Soak the raisins in rum for 30 minutes; you can use more than 30g if you like, but then use enough rum so that the raisins are completely submerged. I always used 2-4 cl of rum. Separate the eggs. Add the vanilla sugar to the egg whites. In a bowl, whisk the egg yolks and sugar until frothy and light yellow and creamy. Slowly stir in the milk and flour, then add the raisins and season the batter with a pinch of salt. Beat the egg whites with the vanilla sugar until stiff peaks form and carefully fold into the batter. Add a tablespoon of water. To bake, heat the butter, slowly add the batter, and fry over low heat. Turn the batter over when the underside is lightly browned. After about 5 minutes, tear the Kaiserschmarren into small pieces with two forks. Sprinkle with sugar and turn the pieces over again. Fry briefly and then serve. Dust with powdered sugar. Austrians like to serve plum compote with it.