Learn from the master, Wolfgang Puck, how to create this light and fluffy Austrian baked pancake studded with raisins. Served with a warm berry compote.

Quick Info

⏱️ 42 min • 🍽️ 4 servings • ⭐ 87%

Tags

[Breakfast] • [Brunch] • [Desserts] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 8 large eggs, separated
• 1/2 cup dark raisins
• vanilla bean
• 6 tablespoons rum
• 2 cups crème fraîche
• 4 Tbsp. all-purpose flour
• Pinch kosher salt
• 1/4 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 4 tablespoons unsalted butter, at room temperature, for brushing
• additional sugar for coating
• 1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total
• 1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
• 1/4 cup fresh orange juice
• 1/4 cup granulated sugar
• 1 Tbsp. fresh lemon juice
• 1 whole star anise (optional)
• confectioners sugar, for serving

Instructions Preview

1. Position a rack in the center of the oven….
2. Separate egg yolk and egg whites into 2 bo…
3. Meanwhile, put the raisins and rum in a sm…

…and 8 more steps

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