Kaiserschmarren - pure version
Kaiserschmarren is a classic alpine dish. It is actually not considered as a dessert, but a sweet lunch or dinner. Its origin is said to be the invention of a mishap omelette for Kaiser Franz Joseph of the Austrian K&K Monarchy.
Ingredients
Kaiserschmarren
- 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
- salt
- 50 grams butter
- 1 large spoon of butter for caramelization
Decoration
- optional power sugar
- optional 2 spoons of raisins
- optional glass of rum
Instructions
- 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.
Notes
The Tips and tricks for your Kaiserschmarren:
The real secrets of the "original" are quite simple, but strict: No baking powder, the egg white and yolk have to be separated and the egg white has to
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!
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!