Perfect Kaiserschmarren
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 medium egg yolks
- 200 ml milk
- some lemon peel, grated, untreated
- 6 medium egg whites
- 3 g salt
- 9 g vanilla suar
- 40 g suar
- 0.5 ½ handful raisins in rum or to taste
- 40 g butter, clarified or clarified butter
- 60 g butter, fresh
- 90 g flour
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the egg yolk, milk and flour into a smooth batter and rub in some lemon zest. Add salt to the egg white and beat until stiff. Just before it is completely stiff, add the sugar and vanilla sugar and continue beating. The egg whites are perfect when you can turn the bowl and nothing falls out. Then carefully pull the egg whites into the egg yolk mixture.
- Heat clarified butter (or clarified butter) in a non-stick pan with a thick base and pour in the dough. Now distribute the rum raisins evenly on top. As soon as the dough is lightly browned, put the whole pan in the oven at 200 ° C on the medium heat. The Kaiserschmarren is ready to bake after 8 minutes.
- If you want, you can caramelize it now. To do this, quarter the Kaiserschmarren in the pan, put some butter in the gaps and sprinkle with sugar. As soon as the sugar has caramelized, pluck the Kaiserschmarren into bite-sized pieces with two spatulas, place on a plate and dust with powdered sugar.
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