Dessert: Kaiserschmarrn with apple sauce

Peel and dice apples. Boil in a saucepan with water until soft (may disintegrate). Process the soft apples into purée with a masher. Season to taste with sugar and cinnamon. Refrigerate the apple sauce.

Heat butter in a pan, pour in the dough, sprinkle with rum raisins and sauté over low heat until the bottom is lightly is tanned. Preheat the oven and put the pan in the oven. If the top is brown, take it out of the oven and tear it into pieces.

Dust with powdered sugar and caramelize on the stove.

Arrange on a plate with apple sauce and dust with powdered sugar.