For the Kaiserschmarren, rinse the raisins hot, dry and drizzle with the rum.
Separate the eggs. Mix the milk, the sugar and the yolks and stir with the flour to a smooth, thin batter. Now whip the egg whites with the salt until very stiff and gently fold into the batter.
Heat the butter in a large frying pan, pour in the batter, bake for about 5 minutes and sprinkle the raisins on top. As soon as the underside is firm, turn the Schmarren to the other side and bake at a low temperature for about 5 minutes. Tear into small pieces with two forks.
Turn off the stove and steam the Kaiserschmarren briefly. Arrange on a heated plate and dust with powdered sugar.
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