Kaiserschmarrn su composta di prugne

Name: Kaiserschmarrn su composta di prugne
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Eggs (size M); 7 TABLESPOONS Sugar; 1/2 l Milk; 250 g Flour; 1 pinch Salt; 500 g Plums; 1 package Red fruit jelly powder "Raspberry flavor; 400 ml Plum juice; 3 TABLESPOONS Raisins; 2 TABLESPOONS Oil; 1 TABLESPOON Icing sugar; 1 TEASPOON ground pistachio kernels

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Eggs (size M)
7 TABLESPOONS Sugar
1/2 l Milk
250 g Flour
1 pinch Salt
500 g Plums
1 package Red fruit jelly powder "Raspberry flavor
400 ml Plum juice
3 TABLESPOONS Raisins
2 TABLESPOONS Oil
1 TABLESPOON Icing sugar
1 TEASPOON ground pistachio kernels

Directions

1
Separate eggs. Refrigerate the egg whites. Whisk egg yolk and 2 tablespoons of sugar. Add milk, flour and salt and mix everything to a smooth dough. Let it swell for about 30 minutes. In the meantime wash, halve and stone the plums.
2
Stir the groats powder, 5 tablespoons of sugar and 3 tablespoons of prune juice until smooth. Boil up the rest of the juice. Stir in the groats powder. Add plums, bring to the boil and simmer for 2 minutes. Let the compote cool down. Wash the raisins and dab dry. Beat egg whites until stiff and fold into the dough. Heat oil in a large pan. Add half of the dough, sprinkle evenly with raisins, bake until golden yellow and turn. Then tear into pieces with 2 forks and finish baking. Bake the rest of the dough in the same way.
3
Wash the raisins and dab dry. Beat egg whites until stiff and fold into the dough. Heat oil in a large pan. Add half of the dough, sprinkle evenly with raisins, bake until golden yellow and turn. Then tear into pieces with 2 forks and finish baking. Bake the rest of the dough in the same way. Serve the stew and compote. Dust with icing sugar and sprinkle with pistachios