• Erik Hassy

Kaiserschmarrn

Kaiserschmarrn or "Emperor's mess" is a traditional Austrian dessert that takes its name from the Emperor Franz Joseph because it was one of his favorite desserts. I grew up loving this dish as well because when I was a child, it became a tradition for my mother to make this dish for breakfast on Christmas day every year. Even now around the holiday season I usually find the time to make it at least once for my family. This is another dish that can be made in more than one method. However the version I prefer has you place the finished batter in a cake pan and cook in an over until it's ready.. Then you break up the cake into smaller pieces and cook it further in butter coated pan with sugar. Either way, this isn't a dish where you will want to be counting calories. Kaiserschmarrn can be garnished in various ways with toppings such as nuts, cherries, plums and apples. But the traditional topping is raisins soaked in rum which is what I prefer. The recipe serves 3-4 people.


Ingredients

2/3 cup of raisins

Sugar

1 cup heavy cream

2 cups flour

5 eggs

2 ounces brandy

1 stick of butter.

Powdered Sugar

1/2 tsp vanilla extract


Directions

1: Preheat your oven to 350 degrees F. Take the raisins and soak them in 2 ounces of brandy. Next grab a bowl and break open each egg separating the yolks from the whites. But make you keep the egg whites because you will need them later.

2: Next mix the 5 yolks in the bowl with 4 tablespoons of sugar and the 1/2 tsp vanilla. Then add 1 cup of heavy cream. Next while stirring constantly, gradually add 2 cups of flour until the batter is smooth. Finally pour in the 5 egg whites and mix until smooth. Next butter up a deep baking dish and pour your mixture into it. Then bake for 10-15 minutes until the batter becomes golden and puffed. Remove from oven

3: Melt 6 tablespoons of butter in a skillet. Tear the cake into pieces using a fork and place the pieces along with 4 tablespoons of sugar and the raisins into the skillet. Sauté the chunks until they have a light coating of butter and sugar. Dust it with powdered sugar and serve immediately.






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