Kaiserschmarrn with rum-soaked fruits

Ingredients for 4 servings:

• 150 g rum pot fruits (peaches, mirabelle plums and apples)
• 6 eggs, size M
• 1 packet of Bourbon vanilla sugar
• 500 ml whole milk
• 250 g wheat flour type 405
• 50 g butter, melted
• 4 tsp powdered sugar
• 1 tbsp clarified butter for frying
• 1 tsp butter
• some sugar
• some almond flakes
• some rum pot fruits for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Remove the rumtopf fruits from the sieve and let them drain slightly. Separate the eggs and beat the egg yolks first with a pinch of salt and vanilla sugar using a hand mixer until the mixture becomes lighter and fluffy. Add the flour and milk alternately and finally stir in the melted butter. Let the mixture rest, covered, for 15 minutes. In the meantime, taste the rumtopf fruits and chop them up a little if necessary. Preheat the oven to the grill function (approx. 180 degrees Celsius). Beat the egg whites with a pinch of salt until stiff peaks form. Add the prepared rumtopf fruits to the flour and egg yolk mixture and fold in with the beaten egg whites. Heat a pan with clarified butter and spread some of the batter in it. Once the bottom is golden brown, place it in the oven for a few minutes until the top is also golden brown. Return it to the stovetop and break it up with two wooden spoons. With the stovetop on, mix in some butter, sugar, and almond slivers. Divide between plates and garnish with rum-soaked fruit, icing sugar and a little mint.