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
1. 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.
2. 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.
3. 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.
4. Turn the mixture over (cut into quarters if necessary) and bake for another 4 minutes.
5. 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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