Desserts from Italy - Trentino Alto Adige
translated by Italian with
Typical Austrian sweet, with raisins and almonds and crumbled into irregular pieces
Mix flour, milk and egg yolks until they get a smooth, no lumps. Install the salt and sugar-free albumin.
Mix the two compounds gently. Combine the half of the almonds, half the mint and the small apple.
Put a butter nut in a large non-stick frying pan, pour the dough and bake it, wait for it to sliced slightly, continue cooking and bring it into the oven for 5 minutes. or on the fire by placing the lid
Cut it four in the pan and fry it. At the end split the schmarrn with 2 forks.
Combine the rest of the vignette, almonds, butter remaining, sugar and fry it a little while in the frying pan so that the sugar is caramel (try some sugar to come into contact with the bottom of the pan)
Serve them on a hot plate, powdered with sugar and garnished with a melissa or mint leaf. Great accompaniment to wild berries.