Kaiserschmarrn

Halve the plums and remove the stones. Put them in a small saucepan with 40 g of the sugar, the cinnamon and 50 ml of water. Cover and simmer gently over low heat for 12–15 minutes, stirring now and then, until the fruit has softened and fallen into thick, glossy chunks in dark syrup. They should taste sweet-tart, not jammy. Leave the pan off the heat. The stewed plums are served warm or cold.

• plum400 g
• sugar40 g
• cinnamon0.5 tsp
• water50 mL

Separate the 4 eggs. Whisk the yolks with 250 ml of milk, 200 g of flour, 30 g of the sugar and a pinch of salt until smooth and thick, like a heavy pancake batter, and rest it for 10 minutes. Beat the whites to stiff peaks, with the bowl clean and dry, until they stand up from the whisk. Fold a third into the batter to loosen it. Fold in the rest gently, stopping while a few white streaks remain, so the air stays in.

• wheat flour200 g
• milk250 mL
• egg4
• sugar30 g
• salt1 pinch

Melt 40 g of the butter in a 28 cm non-stick frying pan over medium heat until it foams. Pour in the batter and scatter the 60 g of raisins over the top. Cook on medium-low heat for 3–4 minutes, until the underside is golden and the top is half set. Cut the pancake into quarters with a spatula, turn each piece, and cook for 3–4 minutes more, until the quarters are golden and spring back when pressed.

• butter40 g
• raisin60 g

With two forks, tear the pancake into rough pieces about 3 cm across, right in the pan. Add the remaining 20 g of butter and 10 g of sugar and toss over medium heat for 2–3 minutes, until the sugar melts and the edges of the pieces turn a deeper, glossy gold. Do not let the sugar darken. Tip the pieces onto a warm platter, dust with 20 g of icing sugar sifted through a sieve, and serve at once with the plums.

• butter20 g
• sugar10 g
• icing sugar20 g