Traditional Austrian Dishes
The Best Recipe for Austrian-Style Kaiserschmarrn
Prepare an authentic Austrian Kaiserschmarrn: a thick, fluffy, and golden batter that breaks into irregular pieces inside the pan. It is served hot with powdered sugar, raisins, and apple compote to enjoy a homemade and comforting dessert.
Kaiserschmarrn, known as the "emperor's mess", is a classic of Austrian cuisine. Its airy texture, golden edges, and contrast with apple compote make it a perfect dessert to share freshly made.
01
Ingredients
Have everything ready before you begin.
- ✓4 large eggs, separated into whites and yolks
- ✓250 ml whole milk
- ✓125 g wheat flour
- ✓30 g sugar for the batter
- ✓1 teaspoon vanilla extract
- ✓1 pinch of salt
- ✓50 g raisins
- ✓2 tablespoons rum, hot water, or apple juice
- ✓40 g butter
- ✓2 tablespoons sugar for caramelizing
- ✓Powdered sugar for finishing
- ✓250 g apple compote to serve
02
Step-by-step method
- 01
Soak the raisins in a small bowl, cover them with the 2 tablespoons of...
Soak the raisins in a small bowl, cover them with the 2 tablespoons of rum and let them rest for about 10 minutes. You can also use hot water or apple juice. Meanwhile, separate the egg whites from the yolks, making sure no yolk falls into the whites.
- 02
In a large bowl, beat the 4 yolks with the milk, the 30 g of sugar, and...
In a large bowl, beat the 4 yolks with the milk, the 30 g of sugar, and the vanilla until the mixture is integrated.
- 03
Add the flour and a pinch of salt gradually
Add the flour and a pinch of salt gradually. Beat only until there are no large lumps, without overworking the batter.
- 04
In another clean container, beat the egg whites until they are frothy
In another clean container, beat the egg whites until they are frothy. Continue beating until you get firm and shiny peaks.
- 05
Incorporate about a third of the egg whites into the yolk mixture to...
Incorporate about a third of the egg whites into the yolk mixture to lighten it. Add the rest in two batches, making enveloping movements from bottom to top to conserve the air.
- 06
Drain the raisins and gently add them to the batter
Drain the raisins and gently add them to the batter. If they are too wet, dry them lightly before incorporating them.
- 07
Heat a large oven-safe skillet over medium heat
Heat a large oven-safe skillet over medium heat. Add half of the butter and wait for it to melt without burning.
- 08
Pour all the batter into the skillet and distribute it carefully
Pour all the batter into the skillet and distribute it carefully. Cook for 4 or 5 minutes, until the base is golden and the edges start to set, while the top remains slightly moist.
- 09
Sprinkle 1 tablespoon of the sugar intended for caramelizing over the surface
Sprinkle 1 tablespoon of the sugar intended for caramelizing over the surface.
- 10
Divide the batter into 2 or 4 parts with a spatula and turn each portion...
Divide the batter into 2 or 4 parts with a spatula and turn each portion carefully. Add the rest of the butter through the spaces in the skillet.
- 11
If the skillet is oven-safe, put it in a preheated oven at 180 °C for...
If the skillet is oven-safe, put it in a preheated oven at 180 °C for about 5 minutes, until the batter is cooked through. If it cannot go in the oven, reduce the heat to a minimum, cover the skillet, and cook slowly.
- 12
When the center is firm, remove the skillet from the heat
When the center is firm, remove the skillet from the heat. Break the batter into large and irregular pieces, the size of a bite, using two spatulas or a wooden spoon.
- 13
Return the skillet to medium heat, add the second tablespoon of sugar, and...
Return the skillet to medium heat, add the second tablespoon of sugar, and sauté the pieces for 1 or 2 minutes, turning them to brown and caramelize slightly.
- 14
Serve the Kaiserschmarrn immediately, hot, with a generous layer of...
Serve the Kaiserschmarrn immediately, hot, with a generous layer of powdered sugar and the apple compote on the side.
- Beat the egg whites until you get firm peaks and incorporate them with enveloping movements to conserve a fluffy texture.
- Cook over medium heat to brown the batter without burning it.
- Break the Kaiserschmarrn when it is still tender and avoid overcooking it so it does not become dry.
- If the pieces brown too quickly, reduce the heat. Sugar can burn easily.
- Do not overfill a small skillet; if necessary, cook the batter in two batches.
- Apple compote can be replaced with plum compote.
- If you prepare the batter in advance, keep it refrigerated and incorporate the beaten egg whites just before cooking.