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Place the raisins in a bowl, cover with the rum and let stand at least 30 minutes.
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Beat the egg whites. When they become foamy, add the salt. Beat until stiff peaks form.
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In a separate bowl, Whisk together the flour and granulated sugar.
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Mix in the egg yolks and the melted butter.
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Add the flour sugar combination and stir until everything is combined.
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Fold the egg whites in.
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Heat the clarified butter over medium heat in large skillet. I used a 12” pan. The mixture filled the pan 1+1/2 times.
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Set a casserole dish in the oven and preheat the oven to 175 degrees F.
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Add the mixture to the pan covering the bottom a little less than a 1/2 inch thick.
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Distribute the rum soaked raisins on top. Reserve some for the next round.
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Cook until the underside turns golden brown. Use a spatula to cut it into pieces. Toss the pieces in the pan for a few minutes.
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Transfer the Kaiserschmarnn to the warm casserole dish in the oven.
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Repeat with the leftover portion of the mixture.
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Add the warm Kaiserschmarrn from the oven back into the pan. Sprinkle with two tablespoons of the powdered sugar. Sauté the Kaiserschmarnn over medium heat until it lightly caramelizes.
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Transfer to a serving platter and sprinkle with the remaining tablespoon of powdered sugar just before serving.