Fall is coming and its getting cold and rainy in Munich. For me this time of the year is pefect for hearty food as well as sweet dishes.

Today I want to share one of my favourite sweet dishes with you. The lovely Kaiserschmarrn.

We girls from the office team love this traditional dough dish and connect childhood memories with it. I remember my mother preparing the Kaiserschmarrn mostly on fridays or sundays after a family trip. My brother and I loved the sweet dough dish best with home made warm plum ragout or apple compote.

PS: so that you can cook your own Spöckmeier Kaiserschmarrn at home, you can find the receipe in this post.

 

Kaiserschmarrn with almonds, raisins and apple compote

For two People:

6 eggs, 160 g wheat, ¼ l milk, tiny bit salt, 30 g sugar, 10 g vanilla sugar, 50 g butter, 50 g raisins.

To caramelize 100 g sugar, 50 g almonds, 50 g butter and 2 cl Rum Aroma

Preparation:

Separate egg yolks from egg white. Beat the egg white with salt until ist stiff. Mix the egg yolks with wheat, sugar, vanilla sugar, raisins, rum flavour and milk and gently fold in the egg white.

Heat up the butter in a pan and put it to the dough mixture. Roast the douhg mixture in a pan and put it into the oven 170° for 15 minutes. When its ready, you can rip the Kaiserschmarrn in small pieces..

In the end put the sugar in a pan and heat it up until ist caramelized, then put the almonds and the butter to the sugar and finally you can mix the ripped Kaiserschmarrn with the sugar mix. Serve your Kaiserschmarrn with apple compote and powdered sugar.

An Guadn