Kaiserschmarrn with apple compote
- 500 g apples
- 40 g Sugar
- 100 ml Apple juice
- 2 EL Lemon juice
- thinly peeled peel of 1 untreated lemon
- 4 Eggs
- 3 EL Sugar
-
1 pinch salt span> - 1/2 l span> Milk
- 160 g flour
- 4 EL Sultanas
- 4 EL Almond sticks
- 40 g Butter or margarine to fry
- 2 EL Icing sugar
- Lemon balm and apple slice
45 minutes
- 1.
- For the compote, peel the apples as desired, quarter them and core. Cut the pulp into cubes. Bring the apples, sugar, apple and lemon juice and lemon zest to the boil and cook for about 10 minutes while stirring. Remove lemon peel. Separate eggs. Beat egg whites very stiff. Mix the egg yolks, sugar and salt together. Add milk. Sieve the flour and stir in. Fold in the egg whites and sultanas. Lightly toast the almonds in a pan without fat. Remove and set aside. Heat 10 g fat in the pan. Pour 1/4 of the dough in and bake over low heat for about 3 minutes. Pluck into pieces with two forks and bake until golden brown while turning. Take out of the pan and keep warm. Heat a little fat in each pan and prepare Kaiserschmarrn from the remaining batter. Distribute on four plates. Sprinkle with almonds, dust with powdered sugar. Add apple compote
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