If you try to characterize this dish with familiar culinary concepts, then Kaiserschmarrn can be called "torn pancakes." And if you remember the legends about the origin of this dish - and there are a lot of them - then Kaiserschmarrn should be attributed to the products of sweet omelets.
Because one of the legends says that when Emperor Franz Joseph was cooked a sweet omelet and it failed (broke), he ate it just like that. Torn. He turned out to be a very kind and tolerant emperor.
Although culinary historians claim that the Kaiserschmarrn has nothing to do with the Kaisers. Initially, it was a common food, and only then it was transformed into a dessert for the aristocracy and the bourgeoisie - when white flour and sugar were included in the recipe, the products are very expensive.
However, it does not matter what, where and how appeared in the dish. The important thing is that it is delicious.
What we take:
- Milk - 500 milliliters;
- Flour - 250 grams;
- A tablespoon of sugar in the dough and a couple more or three spoons for caramelization;
- A pinch of salt;
- A packet of vanilla sugar;
- Raisins - one hundred grams;
- Cognac or rum - a few tablespoons (pour raisins);
- Six eggs (divided into yolks and whites);
- Butter - 50 grams per dough and then for frying;
- Powdered sugar to taste.
How we cook:
First of all, soak the raisins in cognac or rum and let it brew.
Then we prepare the dough - we divide the yolks and whites into different bowls.
Beat the yolks with vanilla sugar, a pinch of salt and a tablespoon of sugar until frothy. You can use the mixer at low speed. Then gradually add a spoonful of flour and a little milk, continuing to beat. We do this until we run out of flour and milk.
Add melted butter to the dough, stir it and leave for an hour.
Next, beat the whites into a dense foam until peaks and add them to the yolk dough little by little, stirring gently.
We take a frying pan, preferably with a non-stick coating, melt a spoonful of butter on it and pour in the dough - about one centimeter. Bake until golden brown at the bottom, turn over, divide into pieces with a spatula.
When the bottom is browned, sprinkle with a small amount of sugar on top, turn all the pieces with sugar down, hold for about thirty seconds - the sugar should caramelize. Sprinkle the top of the pieces with a little sugar again, turn over, let it caramelize, and remove.
We repeat until the dough is over.
Kaiserschmarrn is traditionally served with plum compote, sprinkled with powdered sugar.