Separate the eggs, set aside the egg whites, beat the egg yolks with the sugar, vanilla sugar, cocoa powder and a pinch of salt in a mixing bowl with a hand mixer. Then alternately stir in the cream, flour and starch, finally add the cranberries and stir. Beat the egg white until stiff and fold in carefully, preferably with a spatula or a large spoon.
Heat about half of the clarified butter in an ovenproof pan and add all of the batter to the pan at once. Fry there without stirring for 2 - 3 minutes, no longer! The oven should also be preheated by now, because now the dough is left to rise in the hot oven for 6 - 8 minutes. By the end, small air bubbles should have formed on the surface.
Put the pan (be careful, the handle is now very hot!) Straight out of the oven and back onto the hot stove. The best way to tear the dough is with two forks. First I divide the dough into four large pieces and turn them, after which it is torn into not too small shreds.
Put the remaining clarified butter in small flakes on or between the Schmarrn and dust everything with powdered sugar. Glaze for 1 - 2 minutes, stirring occasionally. Then distribute on the plates and dust again (for the look) with a little icing sugar.
Plum compote goes well with it, as does a delicious apple sauce.
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