Kaiserschmarrren with Apple Stew
{{#rendered}} {{/rendered}}(Seasonal Restaurant)
My parents, the devoted bakers that they were, spent most of their time in their pastry shop. So Sundays were always a day for my entire family to come together. Like most children, my brother and I preferred sweets over fruits and vegetables. In order for us to get our daily intake, my mother had to hide it in these pancakes. I still have the smell of the freshly baked kaiserschmarren with just a hint of rum forever in my nose.
Cook Time:
Prep Time:
{{#rendered}} {{/rendered}}Total Time:
Servings: 8
Ingredients:
1 1/2 cup milk
{{#rendered}} {{/rendered}}2 cup flour
Pinch of salt
Lemon zest
{{#rendered}} {{/rendered}}Vanilla sugar
8 Egg yolks
8 Egg whites
{{#rendered}} {{/rendered}}1 cup granulated sugar
Butter
2 tablespoon rum-soaked raisins
{{#rendered}} {{/rendered}}Rum
6 cup peeled, thinly sliced apples
Juice and peel of 1 lemon
{{#rendered}} {{/rendered}}2 1/4 cup water
1/8 cup Sugar
1 1/2 cup Granulated sugar
{{#rendered}} {{/rendered}}Cinnamon sticks
Cloves
Preparation:
Wisk together the first 6 ingredients until fully combined.
{{#rendered}} {{/rendered}}In a separate bowl combine the egg whites and granulated sugar to form a meringue.
Fold the meringue into the other mixture.
Melt butter on medium heat in a large pan.
{{#rendered}} {{/rendered}}Fill a pan with the batter (1/2 inch high).
Sprinkle with rum raisins.
Flip after it has been cooked halfway through and break into smaller pieces. Deglaze the pan with rum.
{{#rendered}} {{/rendered}}Marinate apples with lemon juice.
Bring water, sugar, lemon peel, cinnamon and cloves to a boil in a large pot.
Add apples and simmer for 20 minutes or until medium soft.