Kaiserschmarrn – Fluffy Shredded Pancake with Plums

Wash the plums, halve them, remove the pits and weigh out 500 g fruit. Preheat the oven to 180°C on the conventional setting, without a fan, for at least 20 minutes while you prepare the plums and batter; position a rack in the center. Have ready a nonstick skillet suitable in its entirety for oven use at this temperature, measuring 28 cm across the top, with a flat base at least 23 cm in diameter and sides at least 4 cm high.

Combine the plums, 40 g sugar, all the water, lemon juice and cinnamon in a saucepan about 20 cm in diameter. Cook over medium-low heat, covered at first, then remove the lid once the fruit releases its juices and continue to simmer; this will take about 10–15 minutes in total. Gently swirl the saucepan instead of stirring frequently, until the plums are tender but still hold their shape and the juices are slightly syrupy; if the fruit is ready but the liquid is too thin, lift out the plums with a slotted spoon, reduce the juices alone for 2–3 minutes and return the fruit to the pan. Remove from the heat and cover; while the plums simmer, you can start preparing the batter in the next step.

Separate the egg whites from the yolks, placing the whites in a clean, dry bowl without any traces of grease. In another bowl, mix the yolks with the milk and salt, then add the flour and whisk briefly until smooth, without lumps. Do not beat this mixture for long; the beaten egg whites will give it its lightness.

Beat the egg whites with a mixer on medium speed until foamy and beginning to form soft peaks. Gradually add 30 g sugar and continue beating until the whites are thick, glossy and stable, forming a peak with a slightly bent tip when you lift the beaters. Stop before the whites become dry and clumpy, as that would make them harder to fold into the batter.

Add about 1/3 of the beaten whites to the yolk mixture and stir gently to loosen it. Fold in the remaining whites with a spatula, scooping from the bottom and lifting the batter over the top, just until the larger white streaks disappear. The batter should remain visibly airy; do not use a mixer to combine it, and start cooking it straight away.

Melt 30 g butter in the prepared skillet over medium-low heat until it starts to foam but has not yet browned. Pour in all the batter and gently spread it into a layer about 2 cm thick, without pressing down firmly. Cook without a cover for about 3–4 minutes, until the edges begin to set and the base looks lightly golden when carefully lifted with a spatula; the top will still be wet. Do not increase the heat and do not try to flip the whole pancake.

Place the skillet on the center rack of the preheated oven and bake at 180°C on the conventional setting, without a fan, for about 12–15 minutes. The pancake should rise, turn lightly golden on top and feel springy in the center, without a layer of liquid batter. Use oven mitts to remove the skillet and divide the pancake into 4 pieces with a spatula; the inside should be fluffy and set, without wet, raw batter. If the center is still raw, return the skillet to the oven for another 2–3 minutes before tearing the pancake into pieces.

Move the hot skillet to medium heat, keeping your hand protected from the hot handle. Use 2 wooden spatulas to tear the pancake into irregular pieces about 3–5 cm across, add the remaining 20 g butter and sprinkle with the remaining 30 g sugar. Gently turn the pieces for about 2–3 minutes, until the sugar melts and some of the surfaces turn golden and slightly glossy; do not crush the pancake and do not cook it until dry.

Divide the hot pancake pieces into 4 servings and use a small sieve to dust them with all 10 g powdered sugar. Spoon the plums and their sauce alongside each serving, using all the fruit and all the juices; they can be warm or lukewarm. Do not pour the sauce over the entire pancake, so it keeps its fluffy interior and lightly browned surface, and serve immediately.