Kaiserschmarrn is one of the most well-known dishes in Austrian cuisine.The dessert is a favorite of twin brothers Alban and Attila Scheiber. It isalso served in their restaurant at Top Mountain Crosspoint in Hochgurgl –with apple sauce and plum compote.
INGREDIENTS (FOR 4 SERVINGS)
30 g raisins
2 tbsp. rum (or the equivalent amount of rum extract)
4 eggs, separated
30 g sugar
1 pkg. vanilla sugar
375 ml milk
125 g flour
40 g butter
Soak the raisins for 30 minutes in a bowl with the rum or rum extract.
Mix the egg yolks, sugar, salt and vanilla sugar in a bowl with a whisk until frothy and the mixture turns light yellow and creamy.
Little by little, stir in the milk and the flour, then add the soaked raisins.
Beat the egg whites until stiff, carefully fold into the batter.
Heat up the butter in a pan, pour in the batter and cook at a low temperature, until the bottom is golden brown. Turn over again and again until completely golden brown. Use two spatulas to tear up into large pieces. Arrange on pre-heated plates and sprinkle with powder sugar.
Add plum compote or apple sauce on the side.