Fluffier than any cloud - Kaiserschmarrn |
For most people, Kaiserschmarren is an absolute childhood classic and, above all, a symbol of Austrian cuisine. With this original recipe from Austria, I'll show you how to make the crispiest yet fluffiest Kaiserschmarren.
Recipe:
Recipe:
5 eggs
3 tbsp sugar
30 g milk
60 g flour
1 tbsp rum raisins
2 tbsp butter
Pinch of salt
Powdered sugar
Instructions:
Separate the eggs and beat the egg whites with sugar and a pinch of salt until stiff peaks form.
Thoroughly mix the egg yolks, flour, and milk until smooth.
Now, stir about 60% of the egg whites into the egg yolk mixture and carefully fold in the remaining egg whites. Heat a pan with oil and pour the mixture into it over medium heat. When the base has set slightly, add the raisins. Place the pan in a hot oven preheated to 180°C for about 11 minutes. Return the souffléd Schmarren to the stovetop, cut it in half, and fold one half over the other. Add a knob of butter to the pan and add a little more sugar. Fold that half back over and repeat the process with the other side. Once the Schmarrn is nicely caramelized, tear it into small pieces, toss everything together again, and serve with plenty of powdered sugar.
#vienna #kaiserschmarrn
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