You will need: Firebricks/spacer grate/grill grate
Top heat: approx. 250-280°C
Preheating: approx. 30 minutes
Working hours: Kaiserschmarrn: 15 minutes/red wine and plum compote: 15 minutes
Baking time/cooking time: Kaiserschmarrn: approx. 10-15 minutes/red wine and plum compote: approx. 5-10 minutes

Ingredients:

For the Kaiserschmarrn from the tray:

(for 8-10 people)

• 60 g raisins
• 2 tbsp brown rum or apple juice
• 50 g flaked almonds
• 8 eggs (size M)
• 500 ml milk
• 1 sachet vanilla sugar
• 250 g wheat flour type 405
• 80 g sugar
• 1 pinch of salt

In addition:

• 2 tbsp butter for the tray
• 30 g melted butter
• Powdered sugar

For the red wine and plum compote:

• 1 kg plums
• 1 bottle of red wine (or half water, half red wine)
• 70-150 g sugar (the amount depends on the sweetness of the wine, the fruit and your own taste)
• Gingerbread spice, ½ cinnamon stick, star anise, 1 piece of orange peel, vanilla pulp to taste

For the Kaiserschmarrn from the tray:
Place the raisins in a small bowl with the rum and leave to soak for at least 1 hour.

Heat the Merklinger to approx. 250-280°C.

Grease a baking tray and sprinkle with flaked almonds.

Separate the eggs. Place the egg whites in a mixing bowl. Beat the egg yolks, milk and vanilla sugar in a bowl with a whisk. Sift in the flour and stir until the mixture is smooth. Beat the egg whites until stiff. Beat in the sugar and salt. Carefully fold the beaten egg whites into the batter.

Heat the tray directly on the firebricks for a few minutes until the almond flakes have a nice color.

Then spread the batter onto the tray and top with the rum raisins. Place the Kaiserschmarrn on the wire rack in the hot Merklinger.

Remove after approx. 10 minutes, add another 2-3 logs of wood and move the fire all the way to the back. Brush the Kaiserschmarrn with the melted butter and dust with powdered sugar.
Put the tray back into the Merklinger at approx. 300-320°C until the Kaiserschmarrn has a nice color.

Remove from the oven, turn out onto a board and tear into pieces with two forks.

For the red wine and plum compote:
Wash, halve and stone the plums. Place the wine, sugar and spices in a cast-iron pan and bring to the boil on the grill directly over the fire until the sugar has dissolved. Add the plums and simmer for approx. 5-10 minutes. The plums should not become too soft.

Dust the Kaiserschmarrn with powdered sugar and serve with the red wine and plum compote.

Tip:
Instead of red wine, sugar and spices, you can also use high-quality mulled wine.

Tip:
Preserving the red wine and plum compote
To do this, fill sterile preserving or jam jars with hot (!) red wine and plum compote. The rims of the jars must remain clean. Close the jars and turn upside down for about 10 minutes. Then turn them upside down again and leave to cool.