Kaiserschmarrn with Raisins and Almonds (Alexander Sholti)

Soak the raisins in 5 tablespoons of rum for at least 30 minutes. Beat the egg yolks with the vanilla sugar, a pinch of salt and 1 heaped tablespoon of sugar with the mixer. Gradually stir in a spoonful of flour and a good dash of milk alternately until everything is used up. Then stir in the melted butter. Beat the egg white into a firm egg white and slowly but thoroughly fold into the dough with a spoon. There should be no more protein flakes to be seen. Then drain the raisins and stir in with the almonds (possibly roughly chop). Melt the butter in a pan and pour the dough about 1 cm high. Let everything bake until golden. Quarter the mixture, turn it over and let it bake again. Divide into bite-sized pieces, sprinkle with 2 teaspoons of sugar and caramelize briefly. Arrange the whole thing on plates and dust with powdered sugar.