Stir through flour with pith, whipped cream, milk of a vanilla bean, sugar and 4 egg yolks – stand a little. Then whip egg whites until stiff and mix gently.
Melt butter (3 tbsp.) in a frying pan – pour in quantity – stir in raisins (soaked for one night in a little bit of rum) and place in 200 °C hot oven. During the baking time (15-20 min) lightly tear the Kaiserschmarrn with two forks and turn the pieces once to the other side.
For the fruit puree, blend the frozen fruit (defrosted – of course!) with a hand blender and a little bit of sugar.
Serve as follows: Put some fruit puree on a plate – add some Kaiserschmarrnstuecke – a little bit of melted butter and a lot of powdered sugar on top. Serve with Prosecco, sparkling wine or Champus.
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