Ingredients for the Kaiserschmarren:
250 ml milk
6 egg whites
6 egg yolks
130g flour, fine
2 Tbsps sugar
shot of rum
1 Tbsp vanilla sugar
lemon juice
2 Tbsps raisins
pinch of salt
normal sugar and icing sugar for dusting butter for baking
Preparation of the Kaiserschmarren:
Beat the egg whites and sugar in a bowl until stiff. In another bowl, combine the milk, flour, egg yolks, lemon juice, rum, vanilla sugar and salt. Stir until batter is smooth. Fold in the egg whites.
In a large ovenproof pan, heat some butter and pour in the batter. First brown on the stove, then turn over and bake both sides until brown in a preheated oven at 180 °C. Take the pan out of the oven and, using 2 forks, break the mass into small pieces. Mix in the raisins, sprinkle with sugar and put into the oven again until the sugar is caramelized.
Serve with icing sugar.
Cooking time: 8-10 minutes
Oven temperature: 200 °C
Ingredients for the plum sauce:
500g plums, small and firm
100g sugar
100ml red wine
Pinch of cinnamon
orange peel from ½ an orange, cut in large strips
juice from 1 lemon
Preparation of the plum sauce:
Halve and pit the plums. Caramelize the sugar, then pour over the red wine. Simmer until the liquid is reduced by half. Add a pinch of cinnamon, the orange peel and simmer for 8-10 minutes. Add lemon juice to taste, and remove the orange peel. Allow to cool.
Cooking time: 8-10 minutes
More recipes: www.ichkoche.at/Viennese-Cuisine/
