Austria's imperial dessert
Kaiserschmarrn is probably the most famous dessert in Austrian cuisine. Light, fluffy and slightly caramelized, it has delighted young and old alike for generations.
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Preparation & ingredients
INGREDIENTS
140 g plain flour
2 tbsp granulated sugar
1 tbsp vanilla sugar
50 g butter
5 eggs
1/4 l milk
2 tbsp raisins
1 dash rum
1 pinch of salt
Step 1
Preheat the oven to 200 °C top/bottom heat, soak the raisins in rum to make them soft and aromatic.
Step 2
Separate the eggs carefully, beat the egg whites with the sugar and salt until firm and glossy.
Step 3
Mix the milk, egg yolks and vanilla sugar until smooth. Gradually stir in the flour until you have a smooth, even batter.
Step 4
Carefully fold the firm beaten egg whites into the batter so that the airy consistency is retained.
Step 5
Grease an ovenproof pan or casserole dish with butter. Pour in the batter evenly and spread the drained raisins on top.
Step 6
Bake the dough until it is golden brown and has risen loosely.
Schritt 7
Tear into pieces with a spatula. Caramelize with a little butter and sugar until the pieces have a fine, golden crust all over. Finally, sprinkle with powdered sugar and serve warm.
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