Caramelized Kaiserschmarrn

A simple but delicious cake recipe:

For the vanilla ice cream, bubble the whipping cream together with the vanilla bean cut lengthwise. Cream the yolks with the sugar and add the cooked whipped cream to the yolk-sugar mixture, stirring throughout to form. Pour the mixture back into the saucepan through a fine sieve and stir with a wooden spoon until it thickens. Be careful not to make the custard! cool everything together and freeze in an ice cream maker.

For the roester, preheat the oven to 170 degrees. Rinse, core and quarter the apricots, put them in a puree or deep baking tray, mix with the whole cane sugar and spices, cover with aluminum foil and cook in the oven for 20 minutes until tender.

For the Kaiserschmarrn, turn the stove to the highest grill setting. Whisk the flour together with the whole cane sugar, milk and eggs to make a smooth pancake batter. Heat two coated frying pans with ovenproof handles and melt a tiny bit of butter. Pour half of the batter into each and sprinkle with raisins. As soon as the dough starts to dry on the surface, turn the pancakes once to the other side and top with a few flakes of butter.

Tear the golden brown pancakes with two forks into pieces of about 4 cm, sprinkle with the almond slivers and the powdered sugar. Now place the frying pans in the oven and heat the upper

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