Kaiserschmarrn. The Best.

No.
I am not.
I am not suicidal- claiming to have the best recipe for making Kaiserschmarrn even though I’m neither bavarian, or higher even, austrian, just a low common Northener.
I feel I can boast like that because an Austrian said to this, to my, Kaiserschmarrn it was the best he had ever eaten.
And we know that an Austrian, a real Tyrollean on top of that ,would NEVER voluntarily pay a compliment to anyone without being totally drunk, on drugs, bribed or in some other form of despair. And he was none of the above.
This is where the recipe comes from: a vegetarian cookbook from the twenties, which I found in my Grandmothers kitchen in Bavaria.
Having spent the last days of the holidays in green Cornwall, we were given 9 eggs to take home.. (Yes, you may. Up to twelve. On the plane.Yes. I carried them. Yes. The family was embarrassed.)
Cornish eggs and butter are heaven, if you can ever get your hand on any: don’t let go!
These and fresh apples from the garden, simply call for Kaiserschmarrn.
Kaiserschmarrn as they used to make it in the old days
5 Eggs, separated
250 ml Cream (or milk )
125 g Flour
30 g Raisins or to taste
butter
1tbs Sugar
Icing sugar
Applesauce
250ml cream (you can use milk if cream is too heavy for you, but the cream really is the secret here) is mixed with 5 egg Yolks and 125 g flour. Add 1 TBl sugar 30g raisins. Beat the egg white till nice and fluffy than fold in.
Melt some Butter in a frying pan and pour some of it into a smaller dish to be poured over later, then pour the batter into the pan and bake till the bottom part turns golden. Turn the Schmarrn and start breaking it up into larger pieces, (it will very probably fall apart during the process and that is: good) Using two forks ripp the larger bits into bite sized chunks.
Add little pieces of butter here and there to make sure all pieces brown from all sides. Sprinkle a layer of icing sugar on the Schmarrn and turn it until the sugar turns into glaze. Then add the remaining melted butter , add some more icing sugar and turn the pieces one more time.
Serve with apple sauce.
(If you have very nice apples try making fresh apples sauce by throwing the apples into a mixer with a bit of sugar and a dash of lemon juice. Go on, try!)
For a change no question at the end. Good?

10 Comments

  1. Anonymous says:

    das werde ich bei zeiten ausprobieren… :) danke für das rezept!!
    sophie

  2. Veronica says:

    Can you omit the raisins? My family hates them…

  3. Arneyb says:

    No Question ?
    The answer is 54.
    Good ?

  4. Sophie:thank you!
    Veronica:certainly,
    Arneyb:YES!

  5. Also großes Lob für deine Fotos…. ich glaube ich hab schon einige blogs gesehen, aber selten so einen schönen und mit unglaublich gut geschossenen Fotos….wen ich darf verlink ich diesen…

  6. Scheunenwerk:mit Vergnügen. Deinen werd ich dann auch verlinken?

  7. Michael W says:

    Hallo Gaby,
    gestern abend habe ich das Abendessen für meine Familie gekocht – für den Nachtisch habe ich dieses Rezept ausgewählt :) Es war wirklich lecker! Liebe Grüße
    Michael

  8. Hast Du wirklich? Für Deine Familie? Das ist doppelt super!!!

  9. Michael W says:

    Ja, habe ich – ohne es zuvor an meiner Person ausprobiert zu haben. Folgende Rezepte kann ich auch empfehlen:
    -www.youtube.com/watch?v=kDHaDxjTLd0
    -www.youtube.com/watch?v=oRSN3Nwnw3A

  10. lara says:

    Suuuuuper leckeres Rezept! Habs gestern ausprobiert und war absolut hingerissen! Ich hätte nie gedacht, dass man Kaiserschmarrn auch mit Sahne machen kann…

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