Caramelized Kaiserschmarren

For the caramelized Kaiserschmarren, mix the flour with the milk. Fold in the egg yolks, vanilla pulp, lemon zest and brown butter.

Beat the egg whites with salt until stiff, gradually add half the sugar and beat until stiff. Fold the snow into the egg yolk mixture.

Turn on the oven broiler. Heat a little butter in each of the ovenproof frying pans at a moderate temperature. Spread the Kaiserschmarren batter in the roasting pans and lightly brown the underside. Be careful not to let it get too hot.

Sprinkle the drained rum raisins, as well as the almond flakes on top and let them sink in so that they are covered with batter. Bake the Kaiserschmarren in the frying pans one after the other under the oven grill on the lowest rack for three minutes until golden brown.

Cut the apples into quarters, remove the core and cut into wedges. In a frying pan over medium heat, melt the butter and sugar, add the apple slices and saute lightly. Add the dessert wine and let it simmer down a bit.

Divide the Kaiserschmarren into pieces with forks. Add the butter with the remaining sugar and lightly caramelize the Kaiserschmarren in the frying pans while stirring on the hotplate over medium heat.

Arrange the caramelized Kaiserschmarren with the apples, sprinkle with powdered sugar and serve.

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