Separate the eggs. Mix flour with a quarter of a liter of cow’s milk, the sugar, egg yolks, salt, en and 30 g almonds.
Beat the egg whites until very stiff and fold in carefully. 3. Foam 20 g light butter or possibly butter in a frying pan and sizzle a quarter of the dough in it until golden brown and the top is almost cooked around it.
Tear dough into pieces with 2 forks, fry for another 3 min. Cook the other 3 portions in the same way.
Stir the sauce powder with the remaining cold cow’s milk with the whisks of the mixer for 5 min until creamy.
5. put the Kaiserschmarren with the vanilla sauce on the table. Sprinkle with the remaining granulated sugar and almond slivers.
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