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Recipes

Kaiserschmarrn

By KACHEN

If your idea of Viennese cuisine is limited to sausages and schnitzels, you’ve yet to discover the sweet soul of Vienna! The crown jewel of desserts? Kaiserschmarrn. What began as a humble peasant dish, made from flour, eggs, milk, and lard, was transformed in the 19th century into a delicate treat beloved in the city’s bourgeois cafés and noble salons. Legend has it that this dish was named in honour of Emperor Franz Joseph, husband of the iconic Empress Sissi. A dessert with modest origins yet imperial grace””simple to make and utterly divine!

Find more information about Vienna, click here.

Kaiserschmarrn

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Serves: 2 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 125 ml milk
  • 2 heaped tablespoons of flour
  • 2 eggs
  • 1 pinch of salt
  • some lemon zest (untreated)
  • some oil for baking
  • Raisins (to taste)
  • 1 tbsp sugar
  • 1 tbsp butter
  • roasted plums, apple sauce or roasted cherries

Instructions

  1. Beat the egg whites until stiff.
  2. Mix the milk with the flour, yolks, salt and lemon lemon zest until frothy and mix mix with the beaten egg whites.
  3. Heat the oil in a non-stick pan and pour in the mixture, sprinkle over the sultanas and cover the pan. As soon as the mixture is golden on the bottom, quarter it and turn it over, then bake on the other side until golden.
  4. Divide into small, bite-sized pieces using 2 wooden spatulas.
  5. Put the butter in the pan (this is called 'glistening' in Austria), add the sugar and allow to caramelise slightly, then mix in, arrange and sprinkle with icing sugar.
  6. Serve with stewed plums, apple sauce or stewed cherries.

KACHEN
KACHEN

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