Kaiserschmarrn: A journey to the imperial Austrian cuisine

For those of you who are keen on trying to cook Viennese "Kaiserschmarrn" [Emperor's Schmarrn], here is my favorite recipe. It's for 4 portions (if served as dessert) or 2 portions (if served as a main course). You need: 150 grams wheat flour - 30 grams fine sugar - 0.4 liters milk - 4 eggs - 50 grams raisins - 1 dash of salt - butter

Step-by-step: rinse the raisins with boiling water - separate the yolks from the albumen - whisk milk, sugar and yolks, then add the flour and prepare a smooth dough - beat the albumen, fold it cautiosly in the dough - heat a huge frying pan, melt the butter (beware of an overheated pan!), and put the dough into the butter; after about two minutes, add the raisins - when the bottom side of the Schmarrn has become firm, turn it over and continue baking - after some minutes, tear up the Schmarrn in several flakes; continue baking - eventually, when the schmarren is golden and done, discerp it again. That's it! - Pour poudered sugar on the Schmarrn

Kaiserschmarrn is served either with apple sauce or with "Zwetschgenröster". Here my fabulos recipe for Zwetschgenröster (again, for either 4 or 2 portions): Wash 500 grams of ripe plums, quarter them, discard the stone, put the plums together with 80 grams of fine sugar into a small pot and cook them. Then lower the temperature and boil the plums until they are soft (but don't make a mush, the plums' structures must still be there). Now cool the Zwetschgenröster and serve it lukewarm.