Kaiserschmarren pure version – the secrets of the original classic
The Austrian Emperor – Kaiser Franz Joseph – preferred local and regional food, although the Austrian-Hungarian Monarchy was spread over many countries.
He loved doughy dishes with eggs, flour, milk and a little bit of sugar. According to a legend, the Kaiserschmarren was a mishap of an omelette, but ended up
being Austria’s sweet national dish number one, with many variants from all over Austria, Bavaria and other nearby countries.
Nowadays you can find numerous recipes that are so called interpretations of the classic Kaiserschmarren that are altering the original recipe in ways it should not be altered. There are a few quite simple but strict secrets on how to prepare the true original and classic Kaiserschmarren. Follow these to create the authentic version!
These do’s and dont’s are the following:
- no baking powder is to be used, the fluffy consistency should be obtained through the preparation
- the egg whites and yolks have to be separated and the egg white has to be stirred foamy
- no other herbs than pure vanilla should be used (vanilla sugar that contains real vanilla)
- the topping should be a gently caramelized and crusty layer of sugar and not a soft powder sugar topping. A light layer of powder sugar can be added on top of the caramelized surface but the caramelization has to be made first.
- only butter and clarified butter are used to bake it in the oven, allowing it to double in size and to become fluffy inside
- before the caramelization, the dough is “torn apart” into pieces with cooking forks/spoons – never cut
- when possible, use alpine eggs, butter, milk and flour since the optimal fluffiness comes from these
Kaiserschmarren – pure version
- 6 eggs
- 400 ml milk
- 200 gr flour all-purpose
- 3 large spoons of sugar
- 1 tea spoon of vanilla sugar
- optional a bit of ground lemon peel
- 50 grams butter
- 1 large spoon of butter for caramelization
- optional power sugar
- optional 2 spoons of raisins
- optional glass of rum
- Soak the raisins with rum in a bowl for 30 minutes (the raisins are an optional ingredient).
- Separate the egg yolks and egg whites.
- Put the yolks into a bowl and add milk, flour and a little bit of ground lemon peel, the vanilla sugar – mix all ingredients.
- Stir the egg white with sugar (with an electric handmixer) and add a little bit of salt to create a stiff and foamy mass. Gently stir it into the dough with a big spoon (not with electrical handmixer).
- Put butter into a pan and heat it up on the stove. Add the dough to the pan and roast it until it gets a light golden colour. If you use raisins, add them to the dough at this step and let them sink into the raw dough top (do not stir them into the dough).
- Turn the dough to the other side and put the pan into the oven at 180 degrees for about 10 minutes until it has a slightly dark golden colour (not brown) and has doubled in size.
- Take out the pan (with gloves) and tear the Kaiserschmarren into little pieces with 2 cooking forks or 2 wooden spoons and add sugar and butter while heating the pan to a high temperature to caramelize the pieces on all sides. You can gently turn the pieces on all sides but make sure not to press out the fluffy consistency. And most importantly, do not burn it!
- Serve on heated plates and optionally decorate with powder sugar and a little bit of cinnamon. We prefer to stay with the pure caramelized version, since it is less sweet and gives you a better taste with the dough.
- Serve together with a roasted plum pure and/or apple puree.
be stirred foamy. Also, no other herbs than pure vanilla. The powder sugar topping is a time saver, while the pure Kaiserschmarren is caramelized gently, but crusty.
Only butter and clarified butter are used to bake it in the oven, until it doubles its size and gets super fluffy inside. After the caramelization, it is torn apart
with forks, and never cut. There is quite a few rules when making the "original", but it is worth the try!
Kaiserschmarren original recipe