Recipe. Kaiserschmarrn
Kiss my hand, madam...
The dessert was first served to the Austrian Empress Elisabeth in 1854, when it is said to have been accidentally torn when being served, which later became its distinctive feature. It was only later that the dessert was "rededicated" to Emperor Franz Joseph I and named Kaiserschmarrn. This is the background to this famous Austrian pastry tradition.
The word "Schmarren" has been in use in Bavaria and Austria since the 16th century and describes either a pastry baked in proper fat or lard (formerly also called "Schmer") or a greasy comedy, a bad joke or simply: nonsense.
Ingredients and preparation
For 4 people you need the following ingredients:
- 25 dag flour, light
- ½ l milk
- 3-4 eggs
- raisins
- salt
- Butter or clarified butter for baking
This is how the Kaiserschmarrn is prepared:
For the Kaiserschmarrn, make a smooth batter from the flour, milk, salt and yolks, whisk until stiff, fold in lightly, add the raisins. Pour the batter into the hot butter to the thickness of a finger, cover and bake the first side until golden brown, turn over, bake uncovered and tear into pieces with two forks. Serve immediately sprinkled with powdered sugar. Kaiserschmarrn goes perfectly with cranberries, homemade compote or jam.
