[ ./recipes/cakes/kaiserschmarrn.md ]
★ AUSTRIAN · CAKES
Caramelized Kaiserschmarrn.
SERVES
3
TOTAL
30m
ACTIVE
25m
LVL
MEDIUM
COOKED
// SUMMARY
Classic Austrian Kaiserschmarrn after Alina Meissner-Bebrout — fluffy from beaten egg whites and finished with powdered sugar in butter for a fine, crisp caramel crust. Served with apple sauce or plum compote and a scoop of vanilla ice cream.
// INGREDIENTS
| 4 | eggs (separated) | |
| 250 | ml | milk |
| 150 | g | all-purpose flour (Type 405) |
| 1 | tbsp | sugar |
| 1 | sachet vanilla sugar | |
| 1 | pinch | salt |
| 1 | tbsp | melted butter |
| — 2–3 tbsp butter | ||
| — 2–3 tbsp powdered sugar (gives a finer crust than granulated sugar) | ||
| — Powdered sugar for dusting | ||
| — Apple sauce or plum compote (Zwetschgenröster) | ||
| — Vanilla ice cream | ||
// METHOD
- 01
Whisk the egg yolks with milk, sugar, vanilla sugar, salt, and melted butter.
- 02
Stir in the flour until you have a smooth, relatively thick batter.
- 03
Beat the egg whites until stiff and gently fold them into the batter.
- 04
Melt 1 tbsp butter in a large nonstick pan over medium heat.
- 05
Pour in the batter (about 2–3 cm thick).
- 06
Cook over medium heat for 4–5 minutes, until the underside is golden brown.
- 07
Flip (either whole or in quarters) and cook another 3–4 minutes.
- 08
Tear the pancake into rough pieces using two spatulas or forks.
- 09
Add 1–2 tbsp butter to the pan.
- 10
Sprinkle the powdered sugar over the pieces and toss everything over high heat until the sugar melts and the pieces caramelize slightly.
- 11
Dust with powdered sugar and serve with apple sauce or plum compote and vanilla ice cream.
// NOTES
- — Caramelize quickly: The caramelizing step needs to be fast — otherwise the sugar turns bitter. Make sure the pan is hot first.
- — Powdered sugar over granulated: Powdered sugar melts more evenly and gives a finer, more delicate crust.
- — Fold the egg whites gently: Don't stir — that knocks the air out and the Schmarrn loses its lightness.
- — Pan size: A large (28–32 cm) nonstick pan is ideal; smaller pans make the batter too thick to cook through evenly.
// VARIATIONS
- → With raisins: Soak 50 g raisins in rum for 30 minutes and fold into the batter before cooking.
- → With almonds: Toss a handful of slivered almonds in during the caramelizing step.
- → Finish in the oven: After flipping, transfer the pan to a 180°C oven for 5 minutes — makes the Schmarrn extra fluffy.