Rahmschmarrn with Caramelized Apples

Separate the eggs for the Schmarrn. Mix the egg yolks in a baking bowl with the crème fraîche, vanilla pulp, rum and flour with a mixer until smooth. Beat the egg whites with 1 pinch of salt until semi-solid. gradually add the sugar and beat everything together until stiff. Gently fold the snow into the egg yolk mixture in two portions to form an airy dough.

Preheat the oven to 170 °C. In a suitably sized ovenproof frying pan at low temperature, cream half of the butter and pour in the batter to a height of about 3 cm. Allow to brown lightly in 1 to 2, min, then place in the heated stove and bake for another 5 to 7 min, preferably with the broiler switched on.

Remove the frying pan from the stove and cut the pancake into bite-sized pieces. Add the remaining butter, dust the creamed pancake generously with the powdered sugar and caramelize it in the frying pan while stirring on the kitchen stove, then keep it warm.

For the caramelized apples, rinse the fruit, peel, quarter, core and cut into on-the-spot wedges. Caramelize the powdered sugar in a frying pan over medium heat. Split the apple and add the butter, toss and extinguish with Galvados. Add the lemon and orange peel and the cinnamon stick to the frying pan, toss briefly and remove again.

Mix the apples into the hot Rahmschmarrn, na

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