Kaiserschmarrn with Apple Compote

First prepare the apple compote. To do this, peel the apples, quarter them, core them and cut them 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 minutes. Thicken with carob bean gum.

Remove the saucepan from the heat and remove the lemon slices and cinnamon stick.

For the Kaiserschmarren, first separate the eggs. Mix milk, whipping cream, flour, salt, 1 tsp. melted butter, sugar and the yolks to a thick batter.

Whip the egg whites until stiff and gently fold into the batter.

Heat two thirds of the 3 tablespoons of butter in a frying pan. Pour in the batter and bake slowly over medium heat until golden brown.

Turn the pancake over, add the remaining butter and bake the other side until golden brown as well.

Tear the pancake into pieces with two forks and fry again briefly.

Before serving, sprinkle with almonds and a little powdered sugar and serve with the apple compote.

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