Some time ago I was in Vienna, Austria. Visiting Schloss Schönbrunn and reading austrian menu cards the inspiration to try some ‘Kaiserschmarrn’ by myself developed. It is thé national dish in Austria. A short description could be a big scrambled pancake. But is is a bit more complex than that.
Ingredients (4 serves):
- 130 gr flour
- 250 ml milk
- 1 teaspoon vanilla sugar
- a pinch of salt
- 4 egg yolks
- 4 egg whites
- 50 gr sugar
- 50 gr butter
- 50 gr rum-soaked raisins
- 30 gr sugar for caramelisation
- Mix the flour, sugar, vanilla sugar and salt and then add the egg yolks.
- Beat the egg whites stiff, and gradually add the sugar.
- Mix the egg white gently through the dough.
- Heat the butter in a pan, and then add the dough and let it bake for a few minutes. Meanwhile divide the raisons over the dough.
- After that, put the pan for about 15 minutes in a preheated oven, at 200°C.
- Take the pan out of the oven, cut the dough into 4 pieces and turn them around.
- Let it bake for another 10 minutes.
- Take the pan out of the oven and cut the dough into small pieces (2-3cm). Watch out, because the pan is terribly hot!
- Add the sugar for caramelisation and heat for a few minutes in the pan.
- Then serve directly while it is hot, for example with powder sugar and a compote made of plums.
The recipe can be made in many varieties. If you understand the local dialect you can also have a look at this video on youtube.
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Kaiserschmarrn is without any doubt the best known Austrian dish. But what is it? And where does it come from?
The easiest way to describe it is a big, fluffy, shredded pancake. This sweet dessert became famous as it was the favourite dessert of the Austrian emperor Franz Joseph I. Schmarren, or šmorn is a scrambled shredded dish. Kaiser refers to the emperor. So it was the favourite shredded dish of the emperor.
Of course you can also have a deeper dive in it on Wikipedia.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.