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!!

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