First you need to soak in boiling water raisins (I prepared it in the evening).

In the sifted flour add the powdered sugar (3 tbsp), vanilla (or vanilla sugar), salt, egg yolks.

Gradually infusing the milk with rum (I made without the rum), start kneading the dough.

It should be a little bit thinner than pancakes. Let him stand up.

Meanwhile, whisk whites with a mixer until stiff peaks, gradually adding the remaining 3 tbsp of powdered sugar.

I beat them with a whisk by hand and a little podraschitali with the volume of dishes, which was whipping, so I turned them into the bowl more.

Now gently mix the beaten egg whites with the dough, add it in just 2 tablespoons, stirring from top to bottom. And so, until all the dough will not mix with proteins.

The result should be a very gentle, airy, bubbly dough.

I used a regular iron skillet. Now heat the pan with a small amount of butter, oil, spread a thin layer across the pan. This is to ensure that the dough doesn't stick.

Now pour the dough.

Sprinkle top of steamed raisins, slightly pressing it into the dough (you can use a fork).

Cover with a lid and leave to rise for 3-4 minutes (fire is strong to do, so that the bottom is not burnt). Turn the oven mode the top heating and heated to 200 C. After the specified time elapses, remove the pan from the stove. I hope the photo shows that the dough has risen.)

Put the pan into the oven and bake until Browning. I it took 10 minutes. The dough is well risen and has acquired the desired color.

While the resulting cake is still hot, you need a fork to break off from it pieces measuring approximately 5 5 cm This will be the basis of Viennese dessert. In the rift can already see what a soft and airy dough. ))

When finished with all the dough, remove from the pan all of our pieces, the pan heated to high, add remaining butter.

And fry him with those wonderful donuts to get a tasty crust (you can, of course, and not fried, but still with perustuvaa crust, they are much tastier!!)

Once all the dumplings have acquired a savory crust, spread them on a plate, sprinkle with powdered sugar and served with plum jam or compote!!)) I usually do a plum in the syrup, but this time could not find them in our stores. So I got out this: soak 100 grams of prunes in 300ml of boiling water, left to swell. Then poured the infusion of prunes and added sugar to taste and a pinch of vanillin, has proverila it all on medium heat for about 5 minutes, to vrapcici slightly thickens. Then added in the steamed prunes and prevarila another 2 minutes. It's a great alternative to store-bought plums in syrup!!! )) Perhaps someone can use it.) Emperor's Breakfast is ready! )) Let's drink tea!! All a pleasant appetite!!! ))