Ingredients

• 4 eggs, separated

• 250ml whole milk

• 130g flour

• 1 bag vanilla sugar

• 1 pinch salt

• 30g sugar (whites)

• 40g raisins

• 2 tbsp rum

• 30g butter (pan)

• 20g butter (caramel)

• 20g sugar (caramel)

• Icing sugar

Further Improvements

• Not tried yet. The baking time depends on how thick the batter is in the pan, check with a skewer.

• Without an ovenproof pan, cut it in quarters and flip them on the stove instead. It works but it ends up less fluffy.

Directions

• Soak the raisins in the rum for 30 minutes.

• Preheat the oven to 180°C.

• Whisk the yolks, milk, flour, vanilla sugar and salt into a smooth batter.

• Whip the whites, adding the 30g sugar gradually, until firm and glossy.

• Fold the whites into the batter in 2 goes, keeping it airy.

• Melt 30g butter in a ø28cm ovenproof pan over medium heat.

• Pour in the batter and scatter the drained raisins on top.

• Cook for 3-4 minutes, until the bottom is golden and the edges are set.

• Bake for 8-10 minutes, until puffed and golden and a skewer comes out dry.

• Put the pan back on the stove (the handle is hot!) and tear it into bite-size pieces with two forks.

• Add 20g butter and 20g sugar and toss on medium-high heat for 2-3 minutes, until caramelised.

• Dust with icing sugar and serve right away with apple sauce or Zwetschkenröster.