Kaiserschmarren with apple and apricot compote

Ingredients for 5 servings:

• 5 m.-sized eggs, separated
• 250 ml milk
• 125 ml whipped cream, liquid
• 40 g sugar
• 1 tbsp vanilla sugar, real bourbon
• 250 g flour, 550
• 1 pinch of salt
• 1 tbsp butter, melted
• 1 handful of raisins
• 1 tbsp rum
• some lemon peel, grated, or Finesse
• Clarified butter, for frying
• some powdered sugar for dusting
• 1 jar apple-apricot compote, as a side dish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

my school recipe

Beat the egg yolks with sugar and vanilla sugar until frothy. Gradually stir in the sifted flour, milk, heavy cream, melted butter, lemon zest, and the rum-soaked raisins. Finally, fold in the egg whites, beaten stiffly with salt. Pour the batter into a nonstick pan with plenty of hot clarified butter, about 1 cm thick. Let it cook for each serving, then turn it over once and tear it into pieces with two forks. Bake until golden brown on both sides. Dust with powdered sugar and serve with apple and apricot compote.