Kaiserschmarrn with Apple Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Roast the almonds in a small pan without fat and set aside to cool.
- 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.
- Arrange on plates and decorate with flaked almonds. Decorate the compote with an apple slice and serve in a bowl.
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