Kaiserschmarrn with Apple Sauce

Summary

Ingredients

• 6 m. Apples
• 3 tablespoon lemon juice
• 300 ml apple juice, clearer
• 2 packs vanilla sugar
• 0.5 teaspoon ½ cinnamon, ground
• 50 grams sugar
• 2 tablespoon butter
• 230 g flour
• 4 egg (s)
• 1 pinch (s) salt
• 375 ml milk
• 4 tablespoon raisins
• 2 tablespoon almond (s), (flakes)
• 3 tablespoon clarified butter
• 1 tablespoon powdered sugar
• 50 grams sugar

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Instructions

1. Peel and quarter the apples, except for 4 slices to decorate, and remove the core. Drizzle the apple slices with a little lemon juice and cover and chill.
2. Cut the remaining apples into small pieces (but not too small, otherwise everything will be mushy). Put apple juice, lemon juice, 50 g sugar, 1 packet of vanilla sugar and cinnamon in a saucepan, bring to the boil and cover with a low heat and simmer for about 5 minutes. Then let it cool down.
3. For the Kaiserschmarrn, melt the butter in a small saucepan. Separate the eggs and beat very stiff with a pinch of salt. Then mix the flour, egg yolk, 50 g sugar, 1 packet of vanilla sugar, salt and milk together well. Stir in the liquid butter and raisins. Then fold in the egg whites.
4. Roast the almonds in a small pan without fat and set aside to cool.
5. Heat 2 tablespoon clarified butter in a large pan and add half of the batter. When the dough is lightly brown at the bottom, turn and cut into pieces and fry briefly.
6. Arrange on plates and decorate with flaked almonds. Decorate the compote with an apple slice and serve in a bowl.