VIENNESE KAISERSCHMARRN
AT THE HOTEL JOSEFSHOF AM RATHAUS
Austrian tradition
There are many stories about the legendary Kaiserschmarrn. But probably the most romantic story: Kaiserschmarrn was created for the wedding of Franz Joseph and Elisabeth in 1854. In the beginning it was called "Kaiserinschmarrn". Another legend says that the recipe was a coincidence! The in-house cook made pancakes.
But they became too thick and cracked. The valet served the imperial dessert. And the presumed reaction on the part of the emperor had been "What kind of pancake is that? - Kaiserschmarrn!"
Recipe & Preparation
AT THE HOTEL JOSEFSHOF AM RATHAUS
Recipe
- 4 eggs (size M)
- 180 g flour
- 400 ml milk
- 1 pkg vanillasugar
- 1 organic lemon
- 60 g sugar
- 40 g butter
- 40 g raisins
- 2 TBSP powdered sugar
Preparation
- Preheat the oven to 200 degrees. Separate the eggs. Sift flour finely. Mix milk, flour, vanilla sugar and a pinch of salt. Wash the lemon in hot water, dry it, grate the zest of half a lemon and add it to the mixture. Fold in the egg yolks. Beat 2 egg whites with 30 g sugar until semi-stiff. Stir 1/3 of it into the batter, fold in the rest carefully.
- Heat butter in a large ovenproof pan. Pour in batter, spread evenly, sprinkle in raisins and bake for about 1 min. Turn it over and bake in the oven (center, convection oven 180 degrees) for 8 min more.Remove pan from the oven.
- Tear the Schmarrn into pieces with two forks. In a pan, caramelize the remaining sugar. Add the Schmarrn, mix together and heat for about 1/2 min. Dust with powdered sugar and serve warm.
- Enjoy;)
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