Kaiserschmarrn - pancake shreds

I have made this Austrian dish before, but with an other recipe. I love these shredded pancakes for many many years. It is a often served as lunch in rural gastronomy. Just a bowl of apple sauce and some powdered sugar is all you need. In many ski restaurants on top of mountains, it is a very comforting food too.

This recipe is from German Chef Hans Gerlach. The only thing I changed was the lemon zest. I love some rum raisins in my Kaiserschmarrn and soaked 2 tbsp of raisins in old brown Cuban rum. The bottle of Single Cask 7 years matured rum was from my holiday on Cuba 2008. Last November I finally opened it.

recipe for 2:
3 egg yolk
100 g curd - or ricotta cheese
3 tbsp milk
75 g flour
1 tbsp vanilla sugar
3 tbsp rum
2 tbsp raisins
pinch of salt
3 egg white
5 tbsp sugar
3 tbsp butter
pinch of cinnamon

icing sugar
apple sauce

Preheat the oven  180 C fan.

Soak the raisins in warmed up rum.
In a bowl combine egg yolks, curd, milk, flour, vanilla sugar and salt.

In an other bowl beat egg white stiff and add the sugar a tbsp after an other.
Fold the egg white into the batter and get the raisins with a little rum in.

Use an ovenproof wide pan. Melt some butter and pour all the batter in. On medium heat it will take about 5 minutes until the bottom is slightly set.
Now stuff the pan into the oven and bake for 10 min.

Use two metal spatulas and rip the pancakes into 5 cm shreds. Add butter and cinnamon to the pan and stir it well while  baking it a short time.
Put on a plate and sprinkle with a good amount of icing sugar.
Serve with apple sauce.