The Kaiserschmarrn is an Austrian delicacy, but also widely know and eaten in Bavaria. It is mostly eaten in the mountain areas, so basically in the Alps. And I can assure you that, preparing the dish is much easier than trying to pronounce its name 🙂
The literal translation of this dish would be something like “the foolishness of the Caesar.” And honestly, it is quite descriptive because the dish is nothing more than a kind of thick crepe caramelized and into small pieces. It is often served with raisins, almonds and some fruit compote as side dish.
Even so, as silly as it seems to me, I must confess I love it! It is a must toto try it if you travel to the German or Austrian Alps. Trust me, there is nothing better than eating one of these dishes after a hike in the mountains in one of those huts in the Alps. To me it is something that made me fell in love with these lands already a few years ago, and I had always pending to post the traditional recipe in the blog.
So, I have chosen a special day to do it, since today is a national holiday in Germany, celebrates the day of reunification of 1990 and also, here in Munich we are celebrating the last day of the Oktoberfest. Obviously, at the Oktoberfest you can also taste this delicious dish, but for those who can not come to try it yourselves, here I give you the recipe so that you can transform your house into a small corner of Bavaria.
By the way, the dish (like any mountain dish) is quite caloric. It has a lot of eggs and that’s why, most of the time here is taken as main course at lunch or not as dessert. Yes, they are genius, here you can eat sweet as main course, I love it !!! If you want to take it for dessert I recommend that you share it with someone, especially if you are not going to go up to walk up a mountain 🙂 I am not responsible for any indigestion !!
As for side dishes and preparation, it accept several variations, so you can adapt it very easily to your tastes. I give you the traditional Tyrolese recipe, which is also how I’ve seen it served on mostly (I’m an expert now, wherever I go I ask for one) But easily, if you do not like raisins or almonds just do not add them to the dough. And if you do not want to eat it with applesauce, you can do it with any other fruit sauce such as pear, plums or apricots.
Of course I had to present the dish wearing the regional Tyrolean and Bavarian costume. This regional dress is called Dirndl (yes, yes … attention to the pronunciation there too !!) and these days in the city everyone goes to the Oktoberfest with their regional costumes, a show of the most beautiful. I, as a great lover of this land, bought one for my first Oktoberfest and the truth is that I love to wear it !!
But it’s not just a party outfit, the waitresses in traditional restaurants and mountain huts are always dressed as well. So I had to play Bavarian waitress to serve you this dish, which will be silly as his name says, but my eyes sparkle and I can not help salivating once I see it (or I smell it !!)
Kaiserschmarrn (Traditional Tiroler Recipe)Imprimir Receta
- 100 g raisins
- 5 Tbsp of rum
- 6 eggs (separate whites and yolks)
- 1 sachet of vanilla sugar
- 1 Tbsp of sugar
- 1 pinch of salt
- 250 g flour
- 500 ml milk
- 50 g melted butter
- 75 g sliced almonds
- 4 Tbsp icing sugar
- 1 tsp butter for skillet
- Applesauce as side dish
- A little icing sugar to sprinkle
Mix the raisins with the rum at least half an hour before preparing the dough.
Beat the egg yolks with the sugar and salt using the hand mixer and rod attachment until it is a whitish and foamy mixture, for about 2 minutes.
While stirring, add the flour and milk, alternating a few tablespoons of flour and a good stream of milk and beating until well integrated.
Add the melted butter and whisk for about 30 more seconds.
Whisk the whites to form hard peaks. Add the egg whites to the previous dough, mixing in soft and gentle moves until you have a homogeneous dough.
Drain the raisins and add them to the dough along with the almonds. Mix slightly to distribute.
In a pan of about 24 cm in diameter put a pinch of butter to heat, pour half of the dough approximately, should have a height of something more than 1cm dough. Cook the dough over medium heat on one side until you see that it is golden.
With the aid of a spatula, divide the dough into 4 parts, cutting it crosswise so you can turn around more easily. Do not worry if it breaks, in the end we will break everything even more. Turn over the 4 quarts of dough and cook for about 2 minutes.
Add 2 tablespoons of icing sugar to the skillet and (now comes the fun!) Chop the dough into rough pieces about the size of a bite more or less. Cook for about 2 minutes more to caramelize.
With the quantities of this recipe you have to repeat the process 2 times, so you should be able to fill the pan again for another serving.
Serve hot, sprinkled with icing sugar and with applesauce to dip the pieces.
If you can not drink alcohol you can hydrate the raisins in water.