Austrian Kaiserschmarrn
Der Kaiserschmarrn ist eine verfeinerte Form des Schmarrns, der in seiner Zubereitung dem Palatschinkenteig/Pfannkuchenteig ähnelt und zählt zu den bekanntesten Süßspeisen der österreichischen Küche.
Ingredients
Ingredients
4 Piece(s)
Eggs (size M)
180 g
Flour
400 ml
Milk
1 Piece(s)
Vanilla sugar
Some
Salt
1 Piece(s)
Lemon
30 g
Sugar
50 g
Butter
40 g
Raisins
4 Tablespoon(s)
Powdered sugar
Preparation
- Preheat the oven to 200°. Separate the eggs. Mix the milk with the flour, vanilla sugar and a pinch of salt. Wash the lemon well and add the grated peel of half a lemon.
- Then carefully stir in the egg yolks. Beat 2 of the egg whites with 30 g of sugar until stiff and fold in very carefully.
- Heat the butter in a large pan. Pour in the batter, spread it evenly, sprinkle in the raisins and bake for about 4 minutes at medium heat until the base turns brown.
- Turn the mixture over (cut into quarters if necessary) and bake for another 4 minutes.
- Tear the Schmarrn into pieces (e.g. with two spatulas), dust with plenty of icing sugar and serve while still warm.
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