For 4 people
INGREDIENTS
Kaiserschmarrn
6 eggs (separate into egg whites and yolks)
200 ml milk
150 g flour
1 teaspoon vanilla sugar
1 pinch of salt
2 tbsp sugar
30 g butter
2 tbsp raisins (optional)
1 tbsp rum (optional, for the raisins)
Powdered sugar (for sprinkling)
Stewed apples
1 kg apples (Boskoop variety)
100 ml white wine
100 ml water
50 g sugar
1 cinnamon stick
3 cloves
Juice and zest of one lemon
PREPARATION
Preparation of the apple compote
Prepare the apples: Peel, core and cut the apples into small pieces. Prepare the white wine mixture: In a large saucepan, combine the white wine, water and sugar and heat until the sugar has completely dissolved.
Add the spices: Add the cinnamon stick, cloves and lemon juice as well as the lemon zest to the liquid and bring to the boil. Cook the apples: Add the prepared apple pieces and simmer over a medium heat for approx.
Simmer over a medium heat for approx. 10-15 minutes until the apples are soft and the liquid has turned into a light syrup. Season to taste: Season the apple compote to taste with additional sugar
or cinnamon to taste. Remove the cloves and cinnamon stick. If desired, the apple compote can also be finely pureed in a blender.
Preparation of Kaiserschmarrn
Separate the eggs: Separate the eggs into whites and yolks. Beat the egg whites with a pinch of salt until stiff. Prepare the batter: Mix the egg yolks with the milk, vanilla sugar and sugar in a large bowl until well combined. Add the flour and mix to a smooth batter. Raisins (optional): If you want to use raisins, you can soak them in rum and then add them to the batter. Fold in the egg whites: Carefully fold the stiffly beaten egg whites into the batter until it is nice and fluffy. Fry the Kaiserschmarrn: Melt 1 tbsp butter in a large frying pan over a medium heat. Pour the batter into the pan and fry over a medium heat for approx. 3-4 minutes until the underside is golden brown. Turn the batter: Using a spatula, divide the batter into quarters and carefully flip. Fry for a further 2-3 minutes until the Kaiserschmarrn is cooked through. Use a fork or knife to tear the dough into small pieces so that the Kaiserschmarrn gets its typical "Schmarrn" texture. Finish off: Dust the Kaiserschmarrn with powdered sugar if desired and serve while still hot. For an even fluffier consistency, you can leave the dough to rest a little before frying it. Beating the egg whites to firm peaks is also important to give the Kaiserschmarrn its fluffy texture.
Tip from chef Eric Jadischke:
For an even fluffier texture, you can leave the batter to rest a little before frying it. Beating the egg whites to firm peaks is also important to give the Kaiserschmarrn its fluffy texture.
