Sherry Yard, Kaiserschmarren

9 tblspns sugar, plus more for dusting the pans
4 large egg yolks at room temperature
1/4 cup fromage blanc
3/4 cup creme fraiche
2 tblspns dark rum
1/4 cup all purpose flour
2 tblspns fat raisins
8 large egg whites
1/2 tspn cream of tartar
1/4 cup confecttioners' sugar for dusting

1. Place a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously butter two 9 or 10ich 2 inch deep (reccomend pyrex) pie pans or round cake pans. Add a heaping tblspn of sugar to each pan and tap and turn the pans to dust evenely. Tap out any excess sugar.

2. In a medium bowl with a hand mixer, beat the egg yolks with 2 tblspns of the sugar until the mixture is light lemony yellow. Beat in the fromage blanc and scrape down the bowl and beaters. Beat in the creme fraiche and rum and scrape down the bowl/beaters. Beat in the flour and raisins. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachement, or in a large bowl with the hand mixer, beat the egg whites on medium-low speed until they foam, then add the cream of tartar. Turn the speed up to medium and contiune to beat while streaming in the remaing 7 tblspns sugar, a tblspn at a time. Beat the whites to medium- stiff peaks.

4. Whisk hald the egg whites intot hte creme fraiche base. Gently fold in the remaining egg whites. Divide the batter between the two pans. Bake for 15 minutes. Turn the pans 180 degree and bake for another 5-8 minutes, until puffed and brown. The center should be pudding like.