Kaiserschmarren with Apple and Apricot Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 5 medium egg (s), separated
- 250 ml milk
- 125 ml whipped cream, liquid
- 40 g suar
- 1 tablespoon vanilla sugar, real burbon
- 250 g flour, 550
- 1 pinch (s) salt
- 1 tablespoon butter, melt
- 1 handful raisins
- 1 tablespoon rum
- some lemon peel, grated, or finesse
- Clarified butter, for frying
- some powdered sugar, for dusting
- 1 glass apple and apricot compote, as a side dish
Print Recipe
Pin Recipe Instructions
- Mix egg yolks with sugar and vanilla sugar until foamy, gradually stir in sifted flour, milk, whipped cream, melted butter, lemon zest and the scalded raisins soaked in rum. Finally fold in the egg whites, beaten until stiff with salt.
- Put the dough about 1 cm high per serving in a coated pan with plenty of hot clarified butter, let it bake slightly, turn once and tear into pieces with two forks, bake until golden yellow on both sides.
- Sprinkle with powdered sugar and serve with apple and apricot compote.
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