Kaiserschmarren

For the Kaiserschmarren, soak the washed raisins in rum beforehand. Separate the eggs. Mix the egg yolks, flour and gradually add the milk to make a dough.

Fold in the rum raisins and the butter. Whip the egg whites until very stiff. Fold into the batter. Heat the fat in a frying pan. Pour in the dough in 4 portions, each 1/2 cm high.

Toast until golden brown, turn to the other side, and brown the other side as well. Tear the Schmarren with two forks.

Arrange and dust with powdered sugar.

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