Viennese pancakes "Kaiserschmarrn" (imperial omelette)

Ingredients:

Pancakes

• 4 egg yolks
• 125 g of sugar
• 225 gr. crème fraîche
• 30 ml dark rum
• 4 teaspoons of wheat flour
• 2 tbsp. steamed light raisins
• Soft butter for greasing
• Sugar for sprinkling
• 3 egg whites
• 450 g fresh strawberries, stemmed and halved, for topping

Strawberry sauce

• 225 g of stemmed strawberries
• 3 tablespoons of sugar
• 1/2 whole star anise
• 1/2 tsp orange zest
• Juice of 1/2 orange
• 1/4 cup dry white wine
• 1/2 tsp fresh lemon juice

Preparation:

1. Prepare the Kaiser roll base. In the bowl of a stand mixer, combine the egg yolks with 85g of sugar. Beat on medium speed with the whisk attachment until the mixture turns pale yellow. Add the crème fraîche and rum. Continue beating until smooth. Add the flour and raisins. This can be prepared a day in advance.
2. Preheat oven to 220°C. Grease 4 15cm (6-inch) pans with butter and sprinkle with sugar. For the Kaiserschmarrn, beat the egg whites in a separate bowl until soft peaks form. Add the remaining 45g (1.5 oz) of sugar and continue beating until the whites are stiff but not dry. Fold the whites into the base. Pour the mixture into the 4 pans. Bake for 12 minutes.
3. To serve, heat the strawberry sauce in a medium skillet. Add the fresh strawberries and toss until completely coated. Serve spooning the sauce over the Kaiserschmarrn.
   
   Strawberry sauce: Combine all ingredients in a medium saucepan. Bring to a boil. Cook for 5 minutes. Remove from heat and cover with plastic wrap. Let steep for 10 minutes.
   
   Transfer the mixture to a blender and blend until well combined. Strain. The sauce can be made up to 3 days in advance.
   Exit: about 1.5 tbsp.