For the Kaiserschmarrn with raspberry compote, separate the eggs and beat the egg whites together with the granulated sugar until stiff.
Mix the yolks, milk, raisins and nuts into a dough. Fold in the beaten egg whites.
Heat the raspberries in a small saucepan with the brown sugar, stirring constantly.
Melt the butter in the pan, pour in the batter and bake on both sides for a few minutes, then tear into pieces with a fork.
Arrange the Kaiserschmarrn with raspberry compote on a flat plate and garnish with mint leaves and powdered sugar.
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