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🍽️ Fluffy Kaiserschmarren with Plum Compote

562 kcal · 30 min · 4 servings

Ingredients

• 50 g sultanas
• 2 tbsp rum
• 100 g flour
• 4 tbsp whipping cream
• 125 ml milk
• salt
• 3 eggs
• 1 packet bourbon vanilla sugar
• 30 g butter
• 40 g almond slivers
• 2 tbsp sugar
• 10 g powdered sugar
• 600 g plums
• 2 tbsp sugar
• cinnamon
• 2 cloves
• 100 ml orange juice (freshly squeezed)
• 2 tsp cornstarch

Instructions

1. 1. Place the raisins in a small bowl and cover them with the rum. Let them soak for 30 minutes.
2. 2. Carefully separate the eggs. Lift the yolks away from the whites so you have two separate bowls, one with yolks and one with whites.
3. 3. Add flour, cream, milk, the egg yolks, and a pinch of salt to a large mixing bowl. Whisk everything with a whisk until a smooth, lump-free batter forms.
4. 4. Let the batter rest in a quiet place for 30 minutes. This gives the flour time to absorb the liquid.
5. 5. Beat the egg whites together with the vanilla sugar in a clean bowl using a mixer or whisk until stiff. The mixture should form stiff peaks.
6. 6. Gently fold the stiffly beaten egg whites into the batter using a spoon or spatula. Make sure not to deflate the air in the egg whites.
7. 7. Heat the butter in a large non-stick pan over medium heat. Add the slivered almonds and toast them briefly.
8. 8. Pour the Kaiserschmarren batter into the hot pan. Smooth the surface with a spoon.
9. 9. Take the soaked raisins out of the rum and distribute them evenly over the batter in the pan.
10. 10. Cook the Kaiserschmarren for about 4 minutes until the bottom is golden yellow and bubbles start to rise.
11. 11. Carefully flip the Kaiserschmarren using a large spatula. Cook the other side until golden yellow as well.
12. 12. Cut the finished Kaiserschmarren into bite-sized pieces using a pan or scissors. Serve it warm.
13. 13. Wash the plums under cold water. Cut them in half and remove the pits.
14. 14. Add sugar, a generous pinch of cinnamon, the cloves, and the orange juice to a pot. Bring the mixture to a boil briefly.
15. 15. Remove the cloves from the pot. Add the halved plums to the sweet liquid.
16. 16. Simmer the plum compote covered over medium heat for 8 minutes until the plums are soft.
17. 17. Stir the cornstarch in a small cup with a little cold water until smooth, with no lumps remaining.
18. 18. Add the starch-water mixture to the plum compote. Stir continuously until the compote thickens slightly.
19. 19. Let the plum compote cool down before serving it together with the Kaiserschmarren.

Nutrition per serving

• kcal: 562
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 76 g