Separate eggs, chill egg whites. Mix egg yolks, 1 tablespoon sugar, milk and salt. Gradually stir in the flour. Let the dough swell for about 45 minutes. Mix sultanas and rum, cover and put aside.
Roast the almonds in a pan without fat, take them out immediately and let them cool down.
Wash the lemon thoroughly, dab dry and peel a piece of peel thinly. Squeeze the lemon (4-5 tbsp. juice). Peel apples and cut out the core. Cut apple quarters into pieces and put them in a pot with white wine, 50 g sugar, lemon juice and peel.
Bring to the boil, cover and stew for 8-10 minutes. Put compote in a bowl, remove lemon peel. Let the compote cool down.
Beat egg whites until stiff. First stir the sultanas into the dough, then fold the beaten egg white into the dough in 2 portions. Heat 1 teaspoon of fat in a pan (18-19 cm Ø). Add 1/6 of the dough and bake at medium heat from the bottom for 3-4 minutes until golden brown.
Turn or halve and turn with the help of a large pallet. Allow to rise for approx. 2 minutes, then pluck the sardines into pieces with 2 spatulas. Dust with a little icing sugar, add 1 tsp. fat and caramelise briefly while turning.
Put the finished slag on a large plate and keep warm. Bake 5 more slices of the remaining dough. Arrange Kaiserschmarren and apple-wine compote on 4 deep plates. Sprinkle with almond flakes and dust with icing sugar.