March 27th
2005
This is not for the faint of heart. I have not counted the calories in this recipe, nor do I really want to know. Although, comparing it to some other cakes and desserts we make, it really doesn't look too bad at all. Realistically, having it once a week probably doesn't hurt by any means...along these lines, I try to rationalize the urge I sometimes get to make a large portion of Kaiserschmarrn.
I've always had a thing for this original Austrian dessert and tried innumerable times to make it as good as the ones we for example had at the Wirtshaus in der Au. A traditional Bavarian restaurant, with a very good local cuisine. We also gave Sedlmayer (Westenrieder Strasse 6) a shot, but found their version to be a tad too caramelized. In my own studies I experimented with whipped egg whites, sparkling water (no kidding, some people say the batter gets more fluffy this way), mascarpone (we couldn't move afterwards) and other. In hindsight of course everything is 20/20, but as I tried using more butter and the icing sugar as part of the cooking I was astounded of how much better the 'Schmarrn' tasted. So at this point, for my taste, I have perfected it. Ha. By the way, I usually measure all ingredients by guess and by gosh. This time I took notes and it still worked out :)
Soak the raisins in a warm rum/water bath for approximately 5 minutes. Drain and pat dry.
In a medium bowl, beat together the eggs, milk, a pinch of salt, sugar, and vanilla. Gradually stir in the flour. Once well blended, add the raisins. Slowly melt 2-3 tbsp of butter over low heat in a little pan you can later set aside for the finish.
Heat larger pan and add two tbsp of butter. Pour batter into the pan and bake for 5-8 minutes (depending on heat). Check every so often to see if it gets solid at the bottom. Don't worry about making a mess :), eventually this super sized pan cake will be torn into pieces anyway. Be careful though to not let the bottom burn.
As soon as the bottom side developes brown patches and the mass starts to solidify -not all the way just yet-, try (!) to turn the pan cake and then start breaking it up into larger pieces, they'll turn to bite-size pieces in the process anyway. This is really the chaotic part, as the top was probably still liquid (I have experimented with putting it in the oven to avoid "the mess", but found it to be more fun this way and provide better results). Add little pieces of butter here and there to make sure all pieces brown from all sides. At this point I usually add some shaved almonds. Turn the Schmarrn frequently for a few minutes. It should not become dry, however.
This I find is the critical part, which can make or break a good Kaiserschmarrn. Since I didn't add a lot of sugar in the first place, I now sprinkle a layer of icing sugar on the Schmarrn and turn it until the sugar turns into glaze. I then add the melted butter (from step #2), add some more icing sugar and turn the pieces one more time.
Arrange on plates with a little more icing sugar (more for the looks) and serve immediately, preferably with some homemade Zwetschgenröster (a traditional plum compote). Yummmm.
Kaiserschmarrn
Recipe source: own creation
Required time: takes about 20 minutes
.
Ingredients
250 ml milk
4-5 eggs
2 tbs sugar
150g flour
pinch of salt
raisins soaked in rum/water
butter
half vanilla pod, slice lengthways
shaved almonds
icing sugar
Looks delicious! Now, how bad is it that in my family we actually consider schmarn dinner and not dessert?
Looks a good recipe. We make Schmarrn but from packet boxes! They taste pretty good, but now I'll try making a real one :-D
This is so good. A local Austrian restraunt that is one of our favorite locales makes this, and I must say, your version is a touch better.
Oh my.. I didnt fail this time :) These ones are so delicious. The previous recipe I tested given to me by an Austrian was a total failure. On the other hand, this one is great and it worked!!
i go skiing every febuary in austria, ive spend countless afternoons eating this.. and your recipe is amazing thanks
looking up Kaiserschwarm - remembering fond memories of my childhood in Switzerland - I found you!
Looking for other European recipes- can we chat? thanks, lili
Hi!
mmm... I wonder if your recipe really works. Can't imagine that a Schmarrn becomes really fluffy when you don't seperate the egg yulk form egg white. Okay, have to admit that I'm an Austrian. I usually beat the egg white and fold it in the dough made of egg yulk, flour, pinch of salt, milk and sugar.
Although, I can imagine that some people have troubles with preparing proper beaten egg white. If have made this recipe all over the world and have seen some suprised faces...
Anyway, it was really great to found an english translation of Schmarrn. Enjoy it, in which way you ever prepare it! :-)
lg from Austria
Hello Lili, Sure, just shoot us an email!
Hi Ingrid, That's the point ;) Seriously, we tried so many different recipes from very fluffy ones to more compact ones like the we published here. We prefer the more dense/compact results over the overly fluffy version and -best of all- it's less work!
I had Kaiserschmarn in Vienna several summers ago. It was at an Opera festival on the lasn of the town hall and there was a
tent featuring many local foods. The KS was made in a gigantic cast iiron pan, about 30 inches wide! ! ! Your recipe looks like it will work. The only problem was that the dish was irrestible and I ate too much!
Thanks for y our tips. PF
Paula, That is the biggest problem with Kaiserschmarrn - we ALWAYS eat too much of it!!
For all of you reading this blog, I will let you in on a secret: I was lucky enough to enjoy a triple helping of hot Kaiserschmarrn prepared by the master chef himself: Oliver! I had to leave for the States the very next day, and all I could think about on the flight back was how I foolish I was for not sneaking away with the leftovers. If I wasn't recently converted to the Slow Food concept, I'm sure I could make millions in the US market by selling franchises to make this wonderful treat--Maybe a McSchmarrn's or Schmarrnbuck's? No, I don't think that would work...I don't think the true taste can be exported, or at least not mass produced. Thanks Nicky and Oliver, for another wonderful food experience.
a friend from germany made kaiserschmarrn for us many years ago and i never forgot the delicious taste. i was thrilled to find the recipe today and i cant wait to try it out.
I'm eating this as I write. After craving Kaiserschmarrn for weeks, i came upon your recipe. Easy and tasty! I love the last step of glazing the pieces with powdered sugar. The only thing I was confused about is in step 3 where it says to "bake." I think I was supposed to cook it on the stovetop rather than pop it in the oven, yes? Nevertheless, it came out quite good, and I'm just relieved I made only a half-batch. Thanks!
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Your posts are wonderful. I've been going through your archives and reading and wishing my computer was in the kitchen so I could start cooking and baking your wonderful creations.
I have bookmarked your site so I can visit frequently. I'm looking forward to reading more and trying my hand at some of the recipes.
Thank you.