Kaiserschmarrn

For the Kaiserschmarrn, separate the eggs and beat the egg whites with a pinch of salt until stiff. Beat yolks with lemon, vanilla sugar and sugar until foamy. Then add rum, milk and flour.

When the mixture is well mixed, you can fold in the snow. Melt the butter in the pan over very low heat and pour in the mixture. It is important that the heat is very low, as the batter will not be cooked through on the inside if the heat is too high.

Once the mixture is nicely browned on the bottom, quarter the dough with a spatula. Turn each of the quarters over so that the other side browns as well.

When the other side has enough color, divide the dough with the help of the spatula, creating the typical Schmarrn consistency.

When serving the Schmarrn, sprinkle it with powdered sugar. Serve with fruit salad or stewed fruit.

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