Kaiserschmarrn with Apple Compote

Remove the skin from the apples, quarter, core and cut into wedges. Wash the lemon well with hot water, dab dry and cut into slices with the peel.

Put the cinnamon stick, lemon slices, white wine, ginger, sugar and apple slices in a saucepan, bring to a boil and simmer on low heat for about 5 min. Sprinkle in the carob bean gum and set. Remove the saucepan from the heat and remove the lemon slices and cinnamon stick.

Fry the almond kernels in a frying pan.

Separate the eggs. Whip the cream, flour, milk, salt, melted butter, sugar and yolks with a whisk. Whip the egg whites until stiff and fold into the batter.

Heat 2 tbsp. butter in a frying pan. Pour the batter into the pan and fry gently over medium heat until golden brown. Turn the pancake to the other side, add the remaining butter and toast the other side until golden brown as well. Next, tear the pancake into pieces with two forks and briefly toast again. Before serving, sprinkle with the almond kernels and a tiny bit of powdered sugar.

Serve with the compote.

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