For the Kaiser pudding, beat egg whites until stiff. Grease a mold or a small dish with butter and sprinkle with sugar.
Beat yolks until very foamy. Add butter and continue to beat until fluffy, add grated almonds and breadcrumbs and stir well.
Fold in stiffly beaten snow. Pour into a mold or ramekins and cook in a haze. For the mold about 1 hour, for ramekins, depending on the size, the time is accordingly less.
Preparation Tip:
The imperial pudding can be served with raspberry juice or with wine chaudeau.
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