Authentic Austrian Kaiserschmarrn
shared by Nibblore Deutsch
This Austrian shredded pancake is fluffy and moist inside, with golden, lightly caramelised edges. Whipped egg whites keep the batter airy, while a brief finish in the oven ensures the centre cooks evenly. Serve it with icing sugar and plum compote for dessert or as a sweet main course. • Fold in the whipped egg whites gently, as vigorous mixing will knock out the trapped air. • A well-seasoned cast-iron pan or ovenproof non-stick frying pan will help prevent the base from sticking. • Do not tear the pancake until it is completely set, or the pieces may become dense and gummy. • Orange juice can be used instead of apple juice to soak the raisins. • If you do not like raisins, omit both the raisins and apple juice. • Replace the Austrian plum compote with apple compote or unsweetened berry compote. Kaiserschmarrn is best served fresh. Refrigerate leftovers in a covered container for up to 2 days, then reheat in a frying pan with a little butter over medium heat for 4 to 5 minutes. To freeze, pack the pieces without icing sugar in an airtight container for up to 1 month; thaw in the fridge and reheat in a frying pan.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Intermediate
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Save recipeIngredients
- 40 graisins
- 2 tbspapple juice
- 4medium eggs, separated
- 250 mlwhole milk
- 1 tspvanilla extract
- 130 gplain flour
- 1 pinchsalt
- 35 gsugar
- 30 gbutter
- 1 tbspsugar, for caramelising
- 2 tbspicing sugar, for dusting
- 250 gAustrian plum compote, to serve
Instructions
- 1Preheat the oven to 200°C conventional. Combine the raisins and apple juice in a small bowl, then leave to soak for 10 minutes.
- 2Whisk the egg yolks, milk and vanilla extract together in a large bowl. Sift in the flour and salt, then whisk only until the batter is smooth. Leave it to rest for 5 minutes.
- 3Using an electric hand mixer, beat the egg whites in a clean, grease-free bowl until foamy. Gradually add the sugar and continue beating for 2 to 3 minutes, until glossy peaks form. Briskly whisk one-third of the egg whites into the batter, then gently fold in the remainder with a spatula.
- 4Melt 20 g of the butter in a 28 cm ovenproof frying pan over medium heat. Pour in the batter, drain the raisins and scatter them evenly over the top. Cook for 3 to 4 minutes, until the underside is golden and the outer 2 cm of batter has set.
- 5Place the pan on the middle shelf of the preheated oven and bake for 7 to 9 minutes, until the surface looks dry, the centre springs back when lightly pressed and no liquid batter remains visible.
- 6Carefully remove the pan from the oven and place it over medium heat. Use two spatulas to divide the pancake into four sections, turn them over, then tear them into irregular pieces about 4 cm wide.
- 7Add the remaining 10 g butter and 1 tbsp sugar between the pieces. Toss and turn for 2 to 3 minutes, until some of the edges are golden and caramelised. Divide the Kaiserschmarrn among plates, dust generously with icing sugar and serve immediately with the plum compote.