Kaiserschmarrn

Method

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1. Simmer the plums with the sugar, cinnamon and water for 12 minutes until soft and syrupy. Set aside.

   Mark done Start 12 min timer

2. Whisk the egg yolks with the milk, flour, 2 tablespoons of sugar, vanilla, lemon zest and salt to a smooth, thick batter. Rest 15 minutes.

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3. Whisk the egg whites to firm peaks and fold them into the batter in two additions, keeping as much air as you can.

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4. Melt half the butter in a large non-stick pan over medium heat. Pour in the batter and scatter the drained raisins over.

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5. Cook 4 to 5 minutes until the base is golden and the top is nearly set.

   Mark done Start 4 min timer

6. Flip it in sections with a spatula — it does not matter if it breaks — and cook 2 minutes more.

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7. Now tear it into rough 4 cm pieces with two spatulas or forks.

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8. Add the remaining butter and the 3 tablespoons of sugar and toss the pieces for 3 to 4 minutes until the edges caramelise.

   Mark done Start 3 min timer

9. Pile onto warm plates, dust heavily with icing sugar, and serve with the plum compote.

   Mark done

Chef’s Tips

• Sugar after tearing, not before. Otherwise it burns in the pan.
• Do not be careful with the flip. Ragged pieces are the point.
• Serve immediately — it goes soft in about five minutes.

Pairing Suggestions

• Plum or apple compote
• A dusting of icing sugar
• Strong coffee

Storage & Reheating

Eat straight away. The compote keeps a week refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.