Kaiserschmarrn, meaning emperors rubbish is a traditional sweet shredded pancake that goes back to the Austrian emperor Franz Joseph I. The dish's main
The dish's main ingredients are egg whites and yolks that are separated, flour, milk, butter, sugar and raisins. It is usually served with plum puree, apple puree or other sweet and fruity jams. It is very popular in Austria, Bavaria, Hungary, Slovenia and other parts of the former Austrian-Hungarian Empire.
I was inspired to this recipe by Sashabroich you can find his recipe in German language here
Preparation time: 15 minutes
Cooking time: at least 15 minutes
Resting time: 0 minutes
Total time needed: at least 30 minutes
Grade of Difficulty: standard
- 2 cups of full cream milk
- 6 eggs
- 250 gram / 8.8 oz cake flour
- 50 gram / 1.76 oz unsalted butter
- 100 gram / 3.5 oz raisins
- 7 tbs. rum or water
- 2 heaped tbs. sugar
- 1 packet vanilla sugar or 2 tsp. vanilla extract
- 2 heaped tbs. icing sugar
- 1 pinch of salt
- Add raisins, rum or water if you don't want to use alcohol to a glass and let the raisins soak in the liquid at least for 3 to 4 hours, but preferably overnight.
- Separate the egg whites and yolks into 2 different bowls
- Add egg yolks, sugar, vanilla sugar and salt to a large bowl and using a hand mixer blend the ingredients into a foamy liquid
- Keep on blending the dough while you begin to add both flour and milk slowly in small portions to the mixture, alternating one tablespoon of flour with a few tablespoons of milk. Keep doing this till all milk and flour are blended into the dough
- Melt half of the butter, add it to the bowl and briefly blend it with the dough
- Use the hand mixer to beat up the egg whites till they are stiff and carefully fold them carefully with a tablespoon into the dough
- Next use a strainer to separate the raisins from the excess rum, add them to the dough and gently mix them in
- Melt the remaining butter in a large frying pan with a non stick surface on the stove over medium heat
- Once the butter is hot, add a tsp. of sugar to the pan and let it caramelize for about 1 minute
- Next quickly mix the dough with a hand whisk and add enough of it to the pan to cover the bottom of the pan to about 1cm / 0.4 inch height, cover with a lid and let it bake in the butter for about 7 to 8 minutes
- Using a large flat skimmer carefully flip the Kaiserschmarrn on the other side, cover again with lid and let it bake for another 6 to 7 minutes
- Once it is nicely baked and partially golden brown place it on a large plate and bake the next one. The dough should yield 3 to 4 in total
- Divide the Tiroler Kaiserschmarrn into bite sized chunks, sprinkle with enough icing sugar to suit your personal taste and serve warm with plum puree or condiment of your choice.
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