Don't talk nonsense! Unless it's Kaiserschmarrn. <3 We love this fluffy, sweet dish at any time of day - especially when it's topped off with powdered sugar and hot cherries!
Drain the cherries, reserving the juice. Now mix 50 ml of the juice with the starch and the remaining juice with the Ankerkraut Put Tonka sugar in a pot and bring to the boil. While stirring, add half of the starch mixture, bring to the boil and, if necessary, thicken further with the remaining mixture. Add the cherries and keep warm on a low heat.
Separate the eggs for the Kaiserschmarren. Then beat the egg whites until stiff using a hand mixer. Sprinkle in half of the sugar and set the stiffly beaten egg whites aside. Now put the egg yolks together with the remaining sugar and vanilla sugar in a bowl and beat with a hand mixer until white and foamy.
Add the flour and half the milk to the egg yolk mixture and stir in. As soon as a smooth dough has formed, stir in the remaining milk. Then add the sparkling water and stir gently by hand. Carefully fold the stiffly beaten egg white into the mixture, then heat 25 g butter in a pan with a diameter of 26-28 cm on a medium heat.
As soon as the butter is melted, pour half of the dough into the pan and bake for 5-8 minutes. As soon as the bottom is golden, quarter the dough with a spatula and turn it over. Bake on the other side until golden.
As soon as the Kaiserschmarren is golden on both sides, tear it into pieces. Let the Kaiserschmarrn fry for another 3-4 minutes, then dust with powdered sugar and serve with the cherries. Bake the remaining dough in the same way.
