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.
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