1. For the compote, stone and quarter the plums and cook them with the sugar, cinnamon stick, cloves and lemon juice over low heat for 15-20 minutes until soft but not falling apart; remove the spices.
2. Soak the raisins in the rum. Separate the eggs; stir the flour with the milk, egg yolks, vanilla sugar and a pinch of salt into a smooth batter.
3. Whisk the egg whites with the granulated sugar until stiff and fold gently into the batter.
4. Melt half the butter in a large ovenproof pan, pour in the batter, scatter over the raisins and cook over medium heat for 3-4 minutes until golden underneath; then bake in the oven at 200 °C for 6-8 minutes until risen.
5. Return to the hob, tear into small pieces with two forks, add the remaining butter and a little icing sugar and toss for a few minutes to caramelise.
6. Dust generously with icing sugar and serve with the warm plum compote.
Tip: Don't overmix when folding in the whites - the air is what makes Kaiserschmarrn light and fluffy.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.