Bring milk, sugar and vanilla sugar, butter, salt and ground lemon peel to a boil together. Add semolina and raisins and cook to a smooth cream. Brush a flame proved casserole with butter, let the cooked semolina cool a little and then fill it into the casserole. Put it in the oven for about 1/2 hour. Turn the Schmarrn and make smaller pieces with two forks from time to time.

Serve the Schmarrn on a plate , sprinkled with icing sugar and apple compote as a side dish.