Kaiserschmarrn of Sweet Chestnuts with Cherry Compote

Pour the cherries from the jar into a sieve and collect the juice. Mix 3 tbsp. juice with the cornstarch. Boil the remaining juice, add the mixed cornstarch with a whisk and stir for a few minutes. Later add the cherries and cool.

Preheat the oven to 180 °C (convection oven 160 °C , gas mark 3).

Separate the eggs. Cut the vanilla in half lengthwise and squeeze out the pulp. Grind the cooked chestnuts.

Mix 150 ml milk, yolks, a little salt and vanilla pulp. Gradually mix the flour into the egg-milk. Stir in the mashed chestnuts, meanwhile stir the dough until it is evenly smooth. If necessary

Add a little more milk, the dough should be slightly liquid.

Whip the egg whites with the sugar until stiff and fold into the dough.

Soak the raisins in rum. Fry the almond flakes in a frying pan. Melt 2 tbsp butter over medium heat in a large coated frying pan (oven safe). Pour the batter into the frying pan and cook over low heat for a few minutes until stiff. Place the frying pan in the oven and bake until the batter is golden brown. Remove the pan from the stove.

Using two wooden scrapers, break the Kaiserschmarrn into bite-sized pieces and fry repeatedly with the remaining butter until golden brown and cooked on all sides. Sprinkle the raisins and almond flakes evenly over the Schmarrn.

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