Kaiserschmarrn

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Some time ago I was in Vienna, Austria.  Visiting Schloss Schönbrunn and reading austrian menu cards the inspiration to try some ‘Kaiserschmarrrn’ myself developed.  It is a national dish in Austria.  A short description could be a big scrambled pancake.  But is is a bit more complex than that.  You can find the real history about the dish on Wikpedia.

Ingredients (4 serves):

– 130 gr flour

– 250 ml milk

– 1 teaspoon vanilla sugar

– a pinch of salt

– 4 egg yolks

– 4 egg whites

– 50 gr sugar

– 50 gr butter

– 50 gr rum-soaked raisins

– 30 gr sugar for caramelisation

Directions:

– Mix the flour, sugar, vanilla sugar and salt and then add the egg yolks.

– Beat the egg whites stiff, and gradually add the sugar.

– Mix the egg white gently through the dough.

– Heat the butter in a pan, and then add the dough and let it bake for a few minutes.  Meanwhile divide the raisons over the dough.

– After that, put the pan for about 15 minutes in a preheated oven, at 200°C.

– Take the pan out of the oven, cut the dough into 4 pieces and turn them around.

– Let it bake for another 10 minutes.

– Take the pan out of the oven and cut the dough into small pieces (2-3cm).  Watch out, because the pan is terribly hot!

– Add the sugar for caramelisation and heat for a few minutes in the pan.

– Then serve directly while it is hot, for example with powder sugar and a compote made of plums.

The recipe can be made in many varieties.  If you understand the local dialect you can also have a look at this video on youtube.

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