Kaiserschmarrn

"Windsor Edition"

At Windsor Castle and Wembley Stadium, the German chef Stefan Pappert wields the wooden spoon. Here is his Kaiserschmarrn recipe from Windsor Castle, just as for the royal family.
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Ingredients
100 g sugar
1 fresh, scraped vanilla pod
Orange zest from one washed orange
Lime zest from one washed lime
a good shot of Jamaica rum
250 ml wheat beer (crystal clear)
500 g fine flour, sieved again if necessary
50 ml fresh milk
10 egg yolks
5 eggs
some clarified butter
some butter
some icing sugar

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Preparation
Mix all the ingredients, except the egg yolks, eggs, clarified butter, butter and icing sugar, to form a dough.
Separate 10 eggs into yolks and whites and add another 5 whole eggs to the 10 yolks and beat.
Now whisk the egg whites without the sugar.
Fold in all three basic mixtures together and do not stir so that the batter remains loose.

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Tip
Fold the beaten egg whites into the beaten egg yolks, never stir in or mix with a whisk, but only fold in, otherwise the Kaiserschmarrn will turn into scrambled eggs and the airiness is gone.
Pour a little clarified butter into a non-stick frying pan. On the hob over a medium heat, pour in two ladles of batter (approx. 250 ml) and fry.
Bake in a preheated oven at 200 degrees for approx. 20 minutes until fluffy and then remove form the oven.
Melt about 1 tablespoon of sugar in a new pan to form a caramel, tear the Schmarrn apart with two forks and add to the sugar caramel.
Caramelise with butter and icing sugar and serve.
Icing sugar on top if desired, served with fresh cranberries and apple and elderberry compote.