Cream room-warm butter with a hand mixer until very fluffy. Beat the yolks with the milk and stir into the butter. Salt the mixture and only at the end carefully fold in the stiffly beaten egg whites mixed with flour. Pour the dough into a buttered and floured baking pan and bake in a preheated oven at 180 °C for 10 to 15 minutes until the surface is golden. Turn out the baked dough, let it cool and cut it evenly into rhombs or rectangles. Serve the finished Kaiserschöberln separately and add them to the hot soup only at the last moment.
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