Ingredients
- 2 tablespoons raisins
- 1 dash of rum
- 6 eggs
- 40 cl of milk
-
the zest of 1 small organic lemon
- 1 sachet of vanilla sugar
- 4 tablespoons of powdered sugar
- 200 g flour
- 50 g of unsalted butter + 15 g
-
icing sugar
Preparation
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In a bowl, mix the raisins with the rum and leave to macerate for about 15 minutes.
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Separate the egg whites from the yolks. Pour the yolks into a bowl. Add the milk, a few lemon zests and the vanilla sugar. Mix to obtain a smooth paste.
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Beat the egg whites with the caster sugar and a pinch of salt until stiff. Gently fold them into the batter.
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Preheat the oven to 180°C (gas mark 6). In a large non-stick ovenproof frying pan, heat 50 g of butter. Pour in the batter and, after 1 to 2 minutes, sprinkle with raisins.
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Brown on one side, turn the preparation over with a spatula and finish cooking in a hot oven for 6 to 8 minutes, until a nice golden color is obtained.
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Remove from the oven and shred the Kaiserschmarren using two forks, sprinkle with the remaining butter into shavings, sprinkle with 1 tbsp of icing sugar and caramelize under the grill. Arrange on warm plates, sprinkle with more icing sugar and enjoy immediately, with a plum compote.
