Esterházytorte à la Sacher
Foto: Johannes Kittel
Beat the egg whites and sugar in a bowl until stiff. In another bowl, combine the milk, flour, egg yolks, lemon juice, rum, vanilla sugar and salt. Stir until batter is smooth. Fold in the egg whites. In a large ovenproof pan, heat some butter and pour in the batter. First brown on the stove, then turn over and bake both sides until brown in a preheated oven at 180 °C. Take the pan out of the oven and, using 2 forks, break the mass into small pieces.Mix in the raisins, sprinkle with sugar and put into the oven again until the sugar is caramelized. Serve with icing sugar.