Kaiserschmarren with Compote Cherries

For the Kaiserschmarren with stewed cherries, separate the eggs, beat the egg whites with lemon juice until very firm. Put in a cold place. Mix egg yolks with milk, vanilla essence and flour and a pinch of salt.

When this batter is lump-free, fold in the beaten egg whites, it doesn’t have to be too thorough. Heat 2 tablespoons clarified butter in a frying pan, pour in half of the mixture and let it brown a bit.

Divide into four pieces and turn, stirring and crushing the pieces with two wooden forks. Keep the finished Kaiserschmarren warm in a bowl in the oven at 80 degrees. Prepare the second half in the same way.

Drain the cherry compote, arrange the Kaiserschmarren with compote cherries, sugar well and serve hot.

Preparation Tip:

Finish the Kaiserschmarren with compote cherries with vaniile.

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