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Kaiserschmarren

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 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..
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