Viennese Schlosserbuben | Crispy & Chocolatey

Carefully make a slit in the side of the dried prunes if they are not already open. Insert a whole almond into each prune and press the opening slightly back together.

Separate the eggs. Stir the egg yolks with the milk, granulated sugar, vanilla sugar, and a pinch of salt until smooth. Gradually and carefully whisk in the plain flour until a smooth, lump-free batter forms.

Whip the egg whites until stiff peaks form and gently fold them into the batter so that the mixture becomes especially light and airy.