Kaiserschmarrn with gingerbread spice

Ingredients for 4 servings:

• 80 g sultanas
• 2 tbsp rum
• 300 g flour
• 100 ml cream
• 400 ml milk
• 1 pinch of salt
• 2 tsp gingerbread spice
• 6 eggs
• 80 g almond(s), ground
• 2 packets of vanilla sugar
• Butter for frying
• Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 15 minutes

a Christmas edition of the traditional Kaiserschmarrn

Soak the sultanas in the rum for about 30 minutes. Meanwhile, mix the flour with the cream and milk until smooth. Add the salt and gingerbread spice. Separate the eggs and gradually stir the egg yolks into the batter. Let the batter rest for about 30 minutes. Fold the sultanas and almonds into the batter. Beat the egg whites with the vanilla sugar until stiff peaks form. Fold the beaten egg whites into the batter, adding a little more sugar if desired. Melt a little butter in a pan and bake 3-4 pancakes at a time. Cook each pancake over medium heat until the bottom is golden brown. Then turn over and cook the other side until golden brown. Tear or tear the pancakes into bite-sized pieces using two forks or spatulas and dust with powdered sugar. If you don’t like rum, you can also soak the sultanas in orange juice or milk. Serve with compote, if desired.