The perfect Kaiserschmarrn is lightly browned on the outside and nice and fluffy on the inside - so that it succeeds, there is a little trick in the preparation. Here's what you should look out for.
Kaiserschmarrn is an absolute classic of Austrian cuisine and also extremely popular in this country - and rightly so because the delicious pastry is a real soul comforter and tastes good both as a dessert and as a sweet main course. With our recipe, you can easily make the Schmarrn yourself.
Kaiserschmarrn: Ingredients for 2 servings
2 eggs
½ vanilla pod
2 tablespoons sugar
1 pinch of salt
200 ml milk
50 g flour
2 tablespoons raisins
2 tablespoons clarified butter
powdered sugar (for dusting)
Preparation time: 35 minutes
Make Kaiserschmarrn yourself: This is how it works
First, separate the eggs. Cut the vanilla pod lengthwise and scrape out the pulp with a knife. Beat the egg yolks, sugar, salt, and vanilla pulp with the beaters of a hand mixer for about 5 minutes until light and creamy. Stir in the milk. Sift the flour over it and fold it loosely together with the raisins. Beat the egg whites until stiff and also fold into the batter with a whisk.
Heat some clarified butter in a frying pan and pour in 1/3 of the batter. Bake over medium heat for about 2 minutes, until the dough has risen and the underside is slightly browned.
Slide the Schmarrn onto a plate, add a little clarified butter to the pan again and bake the Kaiserschmarrn from the other side for 2 minutes as well. Tear into pieces with two forks. Keep warm and fry the other two portions in the same way. Finally, dust with powdered sugar.
With this trick, the dough becomes particularly fluffy
The trick for a fluffy Kaiserschmarrn is to separate the eggs - as described in our recipe -, beat the egg whites until stiff and then carefully fold the beaten egg whites into the batter. Sometimes a dash of mineral water or some baking powder is added to the dough to make it nice and fluffy.
As an alternative way to prepare the Kaiserschmarrn, you can just let the dough rise briefly in the pan and then bake it in the oven for 8-10 minutes until it is golden brown on top - this way the dough rises even better. When cutting the dough into pieces, be careful not to crush it, but to tear it apart with the help of two forks. By the way, it is not recommended to reheat the pastry, because the consistency and taste would suffer.