Directions

1. Preparation: Soak the raisins in a small bowl with rum and let them steep. This gives the Kaiserschmarrn an additional aroma, but is optional.Preheat the oven to 200°.

2. Make the dough:
   Whisk the egg yolks with the milk and vanilla sugar. Add the flour and a pinch of salt and stir to form a smooth dough.

3. Whip the egg whites: In a separate bowl, beat the egg whites with the sugar until stiff. Carefully fold the beaten egg whites into the dough to preserve its lightness.

4. Bake the Kaiserschmarrn: Heat a large pan and melt the butter in it.Pour the dough
   As soon as the underside is golden brown, carefully divide the dough into quarters and turn. Place the quartered and turned kaiserschmarrn in the oven with the pan for about 5 minutes.

5. Tearing and finishing:
   Tear the Kaiserschmarrn into bite-sized pieces using two forks or spatulas, add the 2 tablespoons of sugar and continue to fry briefly until all sides are lightly browned, cooked through and caramelised.

6. To serve: Optionally, dust the Kaiserschmarrn with icing sugar and serve with stewed plums, apple sauce or cranberries.