Kaiserschmarrn
Kaiserschmarrn
Sarah Borkner
2-4
A fluffy Austrian classic with a caramelized base.
Ingredients
- 130 g flour
- ½ tsp baking powder (optional)
- 250 ml milk
- 1 tbsp vanilla sugar
- 1 pinch of salt
- 4 egg yolks
- 4 egg whites
- 50 g sugar
- 50 g butter
- 50 g raisins (soaked in rum)
- 30 g powdered sugar (for caramelizing)
- Powdered sugar (for dusting, as needed)
Directions
1. Prepare the batter
Separate the eggs.
Beat the egg whites until foamy
Mix all dry ingredients together.
Add the egg yolks.
Add milk gradually and stir until the batter is smooth.
Gently fold in the egg whites at the end.
2. Prepare the pan
Generously grease the pan with butter.
Sprinkle a generous amount of powdered sugar on the bottom (this will caramelize).
3. Bake
Pour half of the batter into the pan (don't overfill – it will rise).
Preheat the Hajka for 5 minutes.
Place the pan inside with the lid on.
After 5 minutes, sprinkle the raisins over the batter.
Bake for another 10–15 minutes.
Repeat with the remaining batter.
👉 The Kaiserschmarrn is ready when the edges are lightly browned.
4. Flip & serve
Carefully invert the pan on a plate
Tear the Kaiserschmarrn into pieces.
Dust with powdered sugar.
Friendly reminder: There will be a bit of caramel in the baking tin and you probably want to try it. Hot caramel is... hot :-)
🏕️ Pro tip: Pre-measure all dry ingredients at home to save time outdoors.
