RAHM SCHMARRN
4 eggs
90 g créme fraîche
1 vanilla bean [seeds]
1-2 tablespoons rum
60 g flour
pinch salt
50 g sugar
20+20 g butter
powdered sugar
_ preheat oven to 170°C
_ beat egg yolks, créme fraîche, vanilla, rum and flour until fluffy
_ beat the egg whites with salt until half stiff
_ add sugar and beat until stiff
_ mix half of the beaten egg white with the créme fraîche mixture
_ carefully fold in the remaining beaten egg white
_ put 20 g butter into a large oven proof dish
_ put the dish in the oven
_ as soon as the butter becomes frothy, pour the dough into the dish
_ bake for 2 minutes
_ switch on grill function [if available] and bake another 5-7 minutes [until the surface is golden brown]
_ melt the remaining butter in a large pan
_ take the Schmarrn out of the oven and pick it into large pieces
_ dust with icing sugar and caramelise in the pan
_ serve with apple sauce or plum roaster
RAHM SCHMARRN
4 Eier
90 g Créme Fraîche
1 Vanilleschote [Vanillemark]
1-2 Esslöffel Rum
60 g Mehl
Priese Salz
50 g Zucker
20+20 g Butter
Staubzucker
