Kaiserschmarrn
Kaiserschmarrn
A fluffy Austrian classic with a caramelized base.
- Author
- Sarah Borkner
- Servings
- 2-4
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
- 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.
- Generously grease the pan with butter.
- Sprinkle a generous amount of powdered sugar on the bottom (this will caramelize).
- 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.
- 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.
