Caramelised Orange:
Place the sultanas in a glass or small bowl with the orange juice and leave to soak. Separate the eggs and beat the egg whites with a pinch of salt until stiff.
Beat the egg yolks, sugar, vanilla sugar and a pinch of salt in a bowl until creamy. Then add the flour, gingerbread spice, milk and mineral water and mix together. Fold in the beaten egg whites and add the sultanas.
Heat the butter in a non-stick frying pan. Pour the Kaiserschmarrn batter into the pan and heat over a medium heat for approx. 7 - 9 minutes until the underside is browned and the top is slightly set. Then cut the Kaiserschmarrn into quarters if necessary and turn with a spatula. When both sides are nicely browned, tear the Kaiserschmarrn into large pieces with two forks.
Peel and fillet the orange. Fry briefly in a pan with 20 g butter. Sprinkle over the sugar and allow to caramelise.
Sprinkle the Kaiserschmarrn with icing sugar and serve with the caramelised orange.
Please note: Every oven is different. Please adjust the individually required baking times and temperatures accordingly.
