Almond kaiserschmarrn with summer fruits recipe
Almond Kaiserschmarrn with Summer Fruits recipe
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Ingredients
| 4 medium | eggs |
| 375 ml | milk |
| 50 g | ground almonds |
| 300 g | strawberries, hulled and quartered |
| 300 g | raspberries |
| 400 g | apricots, pitted and diced |
| 4 sprig(s) | lemon balm, chopped leaves |
| 2 tbsp | lemon juice |
| 25 g | almond flakes |
| 2 tbsp | icing sugar |
| 1 tsp | sugar |
| 1 pinch(es) | salt |
| 250 g | flour |
| 1 tsp | baking powder |
| 20 g | butter |
| 1 pack(s) | vanilla sugar |
| 30 g | clarified butter |
Instructions
Mix the fruits with lemon balm, lemon juice and the vanilla sugar.
Separate the eggs. Whisk the milk with the egg yolks and sugar and a pinch of salt until creamy. Whisk in the sifted flour and baking powder and the ground almonds. Allow to stand for 15 minutes.
Stir the melted butter into the batter. Whisk the egg whites until stiff and fold in.
In a pan heat some clarified butter. Add ¼ of the batter and cook until nearly set. Sprinkle with the almond flakes. With a fork, pick the pancake to fluffy pieces. Transfer onto a warmed plate and dust with icing sugar. Repeat the procedure with the remaining batter.
Serve the Almond-Kaiserschmarrn with the fruits.
Preparation time:
ca. 20 min
ca. 15 min
medium
n/a
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