Kaiserschmarren

For the Kaiserschmarren, stir the egg yolks, milk, sugar, vanilla sugar, flour and salt into a smooth batter. Beat the egg whites until firm.

Heat clarified butter in a pan over medium heat, then turn down the heat a bit. The clarified butter should not be too hot.

Pour the batter into the pan and cover. Fry the batter until the cake is well done and has a light browning on the bottom.

This can be very quick depending on the stove so stop at this point. Turn the cake over and proceed in the same manner without covering the pan.

Break the mixture into bite-sized pieces and set them aside. Heat the clarified butter and add one to two tablespoons of sugar. Heat the sugar until it melts.

Toss the Kaiserschmarren in it and arrange on a plate sprinkled with powdered sugar.

Preparation Tip:

The best accompaniment to Kaiserschmarren is cranberry jam, powidl, or apple sauce. Warm the jam and refine it with a little cognac.

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