Kaiserschmarren I

A great cake recipe for any occasion:

Raisins stand in about 1/2 hour drizzled with rum. Beat egg yolks, sugar and salt with a mixer until the mixture is light yellow and viscous. Cut the vanilla bean lengthwise, scrape out with a kitchen knife and add the vanilla pulp with the milk to the egg mixture form and stir through. gradually fold in the flour and then the raisins. Whip the egg whites to very firm peaks and stir into the batter.

Melt the fat in a frying pan (o 20 cm) on 2 or automatic heat 5 to 6, then pour in half of the dough – about 1/2 cm high – for about 4 minutes, let it brown slightly on one side, take it out, add some more fat to the frying pan, turn the pancake upside down and roast it for another 4 minutes.

Cut the pancake into 6 to 8 irregular pieces with 2 forks and place them on a heated plate. Bake the second pancake on top, tear it with forks in the same way, then roast it with the first pieces repeatedly for 2 minutes, turning it a few times to the other side.

Serve the pancake loosely piled up, sprinkled with powdered sugar, with compote.

Intended for 6 people.

40 min.

from Hamburgische Electricitätswerke Ag

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