- 2.5 dl milk
- 120 g flour
- 25 g sugar
- 1 packet bourbon vanilla sugar
- 2 tbsp rum
- 3 eggs
- 50 g butter
- 50 g raisins
- Icing sugar for dusting
- Preheat the oven to 250 degrees.
- Wrap the handle of a non-stick frying pan with aluminium foil.
- Put the milk, flour, sugar, vanilla sugar and rum in a bowl and mix well with a hand blender. Then add the eggs and mix briefly.
- Heat half the butter in a frying pan and sauté the sultanas briefly. Then add the rest of the butter and let it melt. Pour in the egg mixture and fry for just ½ minute, then immediately place the pan in a 250°C oven and bake for about 4 minutes until the Kaiserschmarrn rises in the pan. Now quarter the dough in the pan – watch out for the hot handle -, dust with a little icing sugar and turn each piece over.
- Remove the Kaiserschmarrn from the oven and "tear" into small pieces with the help of 2 forks. Arrange on warmed plates and dust with icing sugar. Traditionally, plum compote is served with the Kaiserschmarren.
The traditional Austrian pastry owes its name to Emperor Franz Joseph I, better known to us as the husband of the legendary Sissi. But long before this omelette-like dish was ennobled by the word “emperor”, so to speak,it was one of the most popular peasant dishes in Alpine cuisine. I like to use raisons that have been marinated in Rum, it gives the dish the extra portion of moistness.
Calories: 1438kcalCarbohydrates: 184gProtein: 28gFat: 61gSaturated Fat: 32gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 138mgSodium: 439mgPotassium: 1076mgFiber: 19gSugar: 38gVitamin A: 1674IUVitamin C: 3mgCalcium: 579mgIron: 10mg