Fine Kaiserschmarren

For the Kaiserschmarren, soak raisins in rum for 1/2 hour. Cream sugar, vanilla sugar, egg yolks and salt.

The mixture should be light yellow and creamy. Stir in milk and slowly add flour and raisins.

Beat the egg whites until stiff and gently fold into the batter. Melt butter in a frying pan and pour in the batter.

Fry over low heat (the bottom side should be lightly browned). Turn and brown the other side until everything is lightly browned.

Coarsely crumble as you do this. To serve, sprinkle the Kaiserschmarren with powdered sugar

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