Kaiserschmarren

What?..what’s that again?!..my kids asked after I told them what we’re having for dessert.. it’s kaiser-something, I said and please don’t ask me anymore because I honestly can’t say it correctly, all I know is that I have to make this after seeing it on Wolfgang Puck’s website because it looks so yummy!

Kaiserschmarrn is an Austrian dessert that is said to have been made for Kaiser Josef Franz who called it “schmarren” – a fluff , crap or nonsense but   he meant well of course because he actually liked this dessert.

It actually  very simple to make, Wolfgang’s version is like a souffle with less flour and baked..well I did not bake mine as  directed  in the recipe, instead I did it the traditional way it’s made: pan-fried- which is much more fun and faster too!  

kaiserschmarren_mango_sauce1 

My family and I love this dessert; it’s very fluffy and soft and the mango sauce compliments it really well, I made it  several times until I ran out of mangoes to use then I tried making it with chocolate… yummy! :)  

kaiserschmarren_1

KAISERSCHMARREN
adapted from WOLFGANG PUCK’s recipe

makes 6-8 servings

Ingredients
4 egg yolks
4.5 ounces sugar
1 cup crème fraiche or fresh milk
1 ounce ( 2 tablespoons) dark rum
100 g flour
2 tablespoons  golden raisins
2 tablespoons butter, melted, for brushing
2 tablespoons sugar, for coating
4 egg whites
mango jam
2 fresh mangoes, diced or cut into cubes

Instructions
Prepare the kaiser base.  In the mixer bowl, combine the egg yolks and 3 ounces of sugar. Mix over medium speed, with the wire whisk, until pale yellow. Add the crème fraiche  or milk and rum. Continue to mix until smooth. Fold in the flour and raisins. This can be prepared up to 1 day in advance.

Preheat the oven to 425 degrees F.  Heat a 10-12 inch pan with butter and sprinkle with sugar.

To make the Kaiserschmarren, in a separate mixing bowl, whisk the egg whites to soft peaks. Add the remaining 1 1/2 ounces of sugar and continue to whip until stiff but not dry. Fold the meringue into the kaiser base. Spoon the souffled mixture into the sauté pan.  Cook for 3-4 minutes or until the edges are set, loosen with spatula and flip, it’ll be messy as the cake has not fully set yet but that’s okay ; cut it into pieces using spatula then let cook  for a few more minutes but  do not overcook.   Plate it and sprinkle with powdered sugar- as Wolfgang noted in his recipe..make it look like the Swiss Alps :)  Serve with diced fresh mangoes and mango sauce. 

note:  to make it easier and less messier you can use a smaller pan -6-inch or cook the batter in two batches. 

For the sauce, dilute mango jam with a little water and heat in a pan until it’s bubbly, cool a little before serving.

VARIATION:

Other fruits you can use:  strawberries, raspberries, plum or …

if you like chocolates like I do..use chocolate chip instead of raisins then for the sauce, heat some cream and your favorite chocolate ( I recommend bittersweet chocolate) use ratio of 2:1 ( cream to chocolate), add a little rhum and coffee to enhance the flavor..

♥ Thanks for reading…have a nice day ! :)  ♥

Happy Fourth of July to everyone in the States!!

8 Responses to "Kaiserschmarren"

  1. Stephanie   January 31, 2012 at 5:20 am

    Hi I tried this but I think I did something wrong with the folding, it didn’t seem cooked in the middle .I did bake it in the oven , as Wolfgang’s recipe specified.How long do you mix your yolks for?Wolfgang mentioned ceam of tartar when I saw him on the food network, when would I add this?

    Reply
    • Olive   January 31, 2012 at 6:10 pm

      Hi Stephanie :)

      You just need to bake it longer than specified in the recipe; baking time varies depending on the oven. About the yolks, beat it until it turns pale or cream in color, and very light; it’ll probably take about 5 minutes, it depends whether you’re using a stand mixer or handheld. For the cream of tartar, you add it with the egg whites, before beating; it acts as stabilizer so the egg whites will keep it’s form but no need to buy cream of tartar if you don’t have it, it’s not really necessary, just make sure that you have clean, oil-free bowl and whisk and that your eggs are at room temperature.

      P.S Try cooking it over stove top too, it’s easier and faster :)

      Reply
  2. Eva   July 18, 2010 at 4:49 am

    I’ve never heard of this but it looks really tasty!

    Reply
  3. James   July 6, 2010 at 4:26 pm

    I’ve never heard of this before (or maybe i have but couldn’t understand what they were saying) but it looks amazing! Certain to impress my next dinner guest :)

    Reply
  4. Jeannie   July 5, 2010 at 10:52 pm

    Sounds like a yummy treat for your kids! We have plenty of mangoes in season now, I could make this during the weekend, if my boys deserve a treat i.e. lol!

    Reply
  5. Joy   July 4, 2010 at 5:26 pm

    That looks great. I like the use of the mango jam with the mangos.

    Reply
  6. Sophie   July 4, 2010 at 6:52 am

    MMMMMMMMMM,…what a tasty & superb looking dessert!!!

    Reply
  7. Belinda @zomppa   July 4, 2010 at 5:48 am

    Schmarren! =) Looks fabulous however you say it.

    Reply

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