A recipe for fluffy Kaiserschmarrn, as I learned to make it from scratch in a traditional pastry shop – genuine craftsmanship and perfect enjoyment! This Kaiserschmarrn is light and airy, with just a hint of caramel. Baked until golden brown, the pieces of dough literally melt in your mouth and go perfectly with fruity plum compote or apple sauce. A real delicacy that recalls the fine art of classic Viennese court confectionery! #Kaiserschmarrn
Traditional Austrian Kaiserschmarrn
Stefie
2
15-20 minutes
20 minutes
Austrian
Dessert
Ingredients
- 4 eggs (separated into egg whites and egg yolks)
- 250 ml milk
- 150 g flour
- 1 pinch of salt
- 1 tbsp sugar for the egg whites
- 2 tbsp sugar for caramelising
- 1 sachet vanilla sugar
- 50 g raisins (optional, but traditional)
- 5 tbsp rum
- 1 tbsp clarified butter
- 1 tbsp butter
- Icing sugar (for dusting)
Servings:
- Plum compote, apple sauce or cranberries
Directions
Preparation: Soak the raisins in a small bowl with rum and let them steep. This gives the Kaiserschmarrn an additional aroma, but is optional.Preheat the oven to 200°.
Make the dough:
Whisk the egg yolks with the milk and vanilla sugar. Add the flour and a pinch of salt and stir to form a smooth dough.Whip the egg whites: In a separate bowl, beat the egg whites with the sugar until stiff. Carefully fold the beaten egg whites into the dough to preserve its lightness.
Bake the Kaiserschmarrn: Heat a large pan and melt the butter in it.Pour the dough
As soon as the underside is golden brown, carefully divide the dough into quarters and turn. Place the quartered and turned kaiserschmarrn in the oven with the pan for about 5 minutes.Tearing and finishing:
Tear the Kaiserschmarrn into bite-sized pieces using two forks or spatulas, add the 2 tablespoons of sugar and continue to fry briefly until all sides are lightly browned, cooked through and caramelised.To serve: Optionally, dust the Kaiserschmarrn with icing sugar and serve with stewed plums, apple sauce or cranberries.
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