Tyrolean recipe for Tyrolean Kaiserschmarn

INGREDIENTS

FOR THE DOUGH:

100 g flour, coarse

150 g whole milk

2 tbsp sugar

1/2 tsp vanilla sugar

pinch of salt

3 eggs

1 tbsp rum raisins (raisins soaked in straw rum)

ADDITIONALLY:

1 tbsp butter

1 tbsp sugar

powdered sugar

ADD:

apple sauce

Plum roaster/plum compote

PREPARATION

Preheat the oven to 220°C fan.

Whisk all the ingredients in a bowl to form a smooth batter. First add the eggs and milk, then the remaining ingredients.

Heat a pan and melt some butter in it.

Pour the batter into the pan and bake for approx. 4 minutes. The batter should be about 2 to 3 cm high in the pan.

Then place the pan completely in the oven. The Kaiserschmarrn should now bake for approx. 4 to 5 minutes.

Take the pan out. Pull the Kaiserschmarrn apart (with two spoons) and turn over a few pieces of dough so that the underside is facing upwards. Spread another tablespoon of sugar and a few flakes of butter over the pastry.

Place the Kaiserschmarrn back in the oven and bake for a further 5 minutes until done. The delicious classic should be partially browned and the sugar caramelized.

Dust the Kaiserschmarrn with powdered sugar and serve >> with apple sauce and/or stewed plums.