Sweets | Baking | basic
Austrian Kaiserschmarrn
Autumn is just around the corner and you can find these wonderful pumpkins in all their shapes and colors in every supermarket or on the roadside.
There is food and there is FOOD sounds confused, but you know what I mean when you think about of your favorite food or when you smell something great to eat in the stairwell
For me these are typical smells like my mother's lentil stew, the juicy legs of goose at Christmas
or a Kaiserschmarrn that comes fresh from the oven, flambéed with a dash of alcohol… Incredible!
For this reason I would like to share this recipe with you today
and pass this wonderful feeling and smile on your face on to you too!
Everyone who knows me knows that a meal not only has to taste good, its also has to smell good!
Smell is one of the most elementary things when it comes to the taste and experience of Food.
How important are the right products?
The upcoming recommendations will sound like those of a vacuum cleaner salesman ,
but just like "Clothes make the man", the right ingredients will ensure a much better result.
If we should be honest with ourselves, there are often moments when we have already bought/eaten some crap
and 2 minutes later we are annoyed about not having invested 3-4 € more.
For this recipe I can recommend:
- Use real vanilla!
The taste and smell is incomparable and has nothing to do with that cheap replacement product from the supermarket in common. These 2-3 € more are definitely worth it! - In the best case, use a food processor with 2 bowls, just like us.
So you can always do something without having to hold the hand mixer!
We use our ALWAYS to bake and it has been around for 8 years! Without the slightest problems! - Take the right rum to flambé, even if you don't like alcohol or rum!
This rum is the highlight of this dish!
The great smell when opening the bottle is heavenly and lingers in the nose even after flambéing!
Separate eggs.
Mix the egg yolk, milk, salt, flour and seeds of a vanilla pod to a smooth batter.
Beat egg whites with sugar until stiff peaks have formed and fold into the egg yolk-mixture.
Pre-heat the oven to 180°C
Heat 20g of the butter in a high wall frying pan. Pour in rum-soaked raisins and the mixture. Cook on medium heat until the underside is golden brown.
Place the pan in your pre-heated oven for approx. 15 minutes.
After 15 minutes place the pan on the stove and add remaining butter(50g) + powdered sugar.
Turn over the "Schmarrn" by using a spatula and caramelise the powdered sugar on the bottom until this side is golden brown too.
Tear the ‘Schmarrn’ into small pieces,by using two forks.
Add some strong rum(over 40%) and set the pan aflame. Let the fire subside and serve up warm. - Optional
Dust the Kaiserschmarrn with extra powdered sugar and finally serve with plum jam for the classic austrian version.
Ingredients
Directions
Separate eggs.
Mix the egg yolk, milk, salt, flour and seeds of a vanilla pod to a smooth batter.
Beat egg whites with sugar until stiff peaks have formed and fold into the egg yolk-mixture.
Pre-heat the oven to 180°C
Heat 20g of the butter in a high wall frying pan. Pour in rum-soaked raisins and the mixture. Cook on medium heat until the underside is golden brown.
Place the pan in your pre-heated oven for approx. 15 minutes.
After 15 minutes place the pan on the stove and add remaining butter(50g) + powdered sugar.
Turn over the "Schmarrn" by using a spatula and caramelise the powdered sugar on the bottom until this side is golden brown too.
Tear the ‘Schmarrn’ into small pieces,by using two forks.
Add some strong rum(over 40%) and set the pan aflame. Let the fire subside and serve up warm. - Optional
Dust the Kaiserschmarrn with extra powdered sugar and finally serve with plum jam for the classic austrian version.
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