One of the most famous sweet dishes of Austria is the Kaiserschmarren. For now, you can only try to cook it yourself at home. But, once you come to Austria, you can taste it yourself... or join a cooking class. Check out the recipe taken from the "Sacher" cook book....
Out of our series "Hear, see, smell, taste, touch - experience Austria".....
First of all.... what does this word stand for?
Kaiser = emperor
Schmarren = rubbish
So, where does this name come from? There are many anecdotes around this delicious, but quite simple Austrian sweet dish. But in the Sacher cook book they tell the following one:The Imperial patissier tried a new composition for Sissi's light and concious cuisine... but she did not like it. So, the Emperor took the plate with the words; "So, hand me this rubbish over...."and ate it :).
The ingredients - for 2-3 persons
- 350ml milk
- 6 egg yolks
- 6 egg whites
- 130 gr flour
- 30gr crystaline sugar
- a splash of rhum
- 1 eating spoon vanilla sugar
- a bit of lemon juice
- 2 eating spoons raisins
- a pinch of salt
- some sugar to put on top
- some butter to bake
How to prepare the KAISERSCHMARREN
- Beat the egg whites with the crystaline sugar. In a second bowl mix the milk with the flour, the egg yolks, the lemon juice, the rhum, the vanilla sugar, the raisins and the pinch of salt to get a homogenous mass. Then carefully fold in the beaten egg whites.
- Heat some butter in a pan and put the dough inside. Bake it till it gets browish, then turn it over and bake it brownish again. After a while start to tear the dough with two forks into pieces.
- Put the fluffy-baked Kaiserschmarren onto a warmed plate, put some (powder or crystaline) sugar on top and serve it with some roasted apricots, cherries, or plums.
I tried exactely this recipe for you. And it was delicious!
Which other Austrian tastes come to your mind?