Fluffy Kaiserschmarrn with sour cream and apple

Step 1/4

• 1 apple
• 25 apple juice
• 25 g slivered almonds
• 25 g raisins (optional)
• 2 eggs
• 50 g sugar
• 1 pinch salt

• bowl (small)
• cutting board
• knife
• bowl (large)
• hand mixer with beaters

Soak almonds and raisins with apple juice for approx. 30 min. Wash, core and dice apples. Separate eggs, beat egg whites with sugar and salt until stiff and set aside.

Step 2/4

• 200 sour cream
• 50 ml sparkling water
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 100 g flour

• bowl (large)
• rubber spatula

Mix egg yolks with sour cream, sparkling water, vanilla extract, salt and lemon zest. Then add the flour and mix everything into a smooth batter. Finally, carefully fold in the beaten egg whites.

Step 3/4

• 15 g butter

• oven
• ovenproof pan
• cooking spoon

Preheat oven to 200°C/390°F convection oven with grill. Melt half of the butter in an ovenproof pan over medium heat, add apple pieces and sauté for about 3 mins. Reduce the heat slightly and pour the batter on top of the apples in the pan. Sprinkle slivered almonds and raisins on top.

Step 4/4

• 10 g confectioner’s sugar (for serving)
• 15 ml butter
• 2 scoops ice cream (optional)
• 2 tbsp cranberry jam (optional)

• fine sieve
• ice cream scoop (optional)

Place the ovenproof pan into the preheated oven and bake the Schmarrn for about 10 min. until golden brown. Sprinkle the finished Schmarrn with powdered sugar, then roughly chop and add the remaining butter in small pieces. Serve with vanilla ice cream and cranberry jam, if desired. Enjoy!

Enjoy your meal!