Roast the almonds in a small amount of oil until brown, drain and degrease on a paper towel. Separate the eggs and beat the egg whites to a firm foam.
Make a creamy dough with the flour, salt, sugar, egg yolks, a little lemon zest or juice, rum and milk. Stir in the almond kernels with the scalded, well drained grapes or raisins and rum. Finally, stir in the stiff snow.
Heat the fat in a skillet, pour in a 1 cm layer of dough, fry, turn to the other side, fry the second side just as lightly, then cut into larger pieces and bake until golden brown, turning frequently, and set aside.
In the frying pan melt the butter with a little sugar and glaze the Schmarrenstuecke in it all around Kaiserschmarren on plates evenly distribute, sprinkle with sugar (powdered sugar, perhaps cinnamon) as desired and bring to the table with the vanilla sauce.
Vanilla sauce:
Cut open the vanilla bean and scrape out the pulp. Toast the pod briefly in a hot saucepan and sprinkle with the sugar. Lightly caramelize and extinguish with a little white wine. Boil down and add the milk and simmer for about 5 minutes. Remove the vanilla bean and let the mixture cool a little. Stir some into the beaten egg yolk and pour back into the saucepan. Add the vanilla pulp and stir until a creamy consistency is obtained.
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