Kaiserschmarrn with Sweet Potato and Avocado Toast

Peel the sweet potatoes, cut into pieces and cook, let cool.

Separate the eggs, beat the egg whites until stiff.

Melt 60 g of butter.

In a large bowl, mix flour, sugar, the melted butter, salt, sweet potatoes and yolks with the milk until smooth and thick. Gently fold in the snow.

Foam 20 g of butter in a large, shallow pan (with a metal handle!), slowly pour in the batter and fry on both sides.

Then place the pan in the oven at moderate heat (hot air about 180 degrees) and bake for 20-25 minutes until the mixture has risen and is lightly golden brown.

Remove the pan from the oven and tear the finished dough into irregular pieces with two forks.

Now add the cranberries, mix well and place the pan again in the oven for about 3 minutes while it is still hot.

Glaze (flambé) with 10 g butter, 2 tablespoons powdered sugar and rum.

Peel the avocados and cut them into pieces.

Squeeze the limes, mix the juice with the remaining powdered sugar, add the lime zest and marinate the avocado pieces in it.

Roast the walnuts whole in a pan without fat, stirring constantly – they must not burn under any circumstances, otherwise they will become bitter.

Arrange the Kaiserschmarrn in a wide, deep plate with the avocado toast. Serve sprinkled with walnuts and a little powdered sugar.

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