InGredients for 4 People
- 40 g raisins
- 4-5 tbsp STROH 80
- 120 g flour, plain or universal
- 250 ml milk
- 1 tbsp vanilla sugar
- 1 pinch salt
- 4 eggs
- 80 g granulated sugar
- 50 g butter
- Icing sugar for sprinkling
Preparation
- Soak the raisins in STROH and let them sit overnight or for at least 2–3 hours.
- Preheat the oven to 200 °C top and bottom heat.
- In a bowl, whisk together the flour, milk, vanilla sugar, and salt until smooth.
- Then, stir in the egg yolks and whisk until smooth again.
- Beat the egg whites with 50g of the granulated sugar until creamy and stiff, then gently fold into the batter.
- Drain the raisins, pressing them lightly if needed.
- Heat butter in two ovenproof pans or a shallow roasting pan, pour in the batter, and sprinkle the rum-soaked raisins on top.
- Bake in the preheated oven on the lowest rack for about 8–10 minutes. Then, quarter the batter with a spatula, flip each quarter, and bake for another 3 minutes.
- Tear the Kaiserschmarrn into uneven pieces using two forks, sprinkle with the remaining granulated sugar, and let it caramelize in the oven or on the stove top.
- Serve the Kaiserschmarrn sprinkled with icing sugar. It pairs wonderfully with applesauce and/or plum compote.
