The fluffy Kaiserschmarrn is caramelized again in the oven after baking, giving it a wonderfully delicate crispiness. The peppered plums create the perfect sweet-sour contrast to the sugary pastry dish. Fall in love with the Kaiser's favorite dish!
Ingredients 4 Portions
For the Kaiserschmarrn
- 100 gButter
- 2 tbsp.Granulated sugar
- Powdered sugar to decorate
For the peppered plums
- 400 gPlums, ripe
- 100 gCane sugar
- 100 mlRed port wine
- 8 clPlum liqueur
- 1 tsp.Pepper Black, Whole
Wash the plums, then chop in half and remove the stones.
Then simmer the peppercorns in a pan with the cane sugar, port wine and liqueur until they form a syrup.
Add the plums and allow to infuse for around 20 minutes.
If possible, prepare the peppered plums the evening before and allow them to infuse until serving.
For the dough, cream together the milk, egg yolk, vanilla sugar, flour and a pinch of salt. Then add the rum and raisins.
Beat the egg white with the granulated sugar until the mixture forms stiff peaks, then fold into the dough.
Melt the butter in a flat non-stick pan (24–28 cm diameter). Pour in the mixture and cook for a short time over the heat.
Bake in the oven at 180°C (356°F) for around 20 to 25 minutes until caramelized.
Shred using two forks. Heat the butter and the granulated sugar in a pan until caramelized, then toss the torn pieces of pancake in the mixture. Dish up and dust with powdered sugar.