Best Kaiserschmarrn Austrian Pastry With Strawberries Recipes
KAISERSCHMARRN
Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top.
Provided by breakfastqueen
Categories World Cuisine Recipes European Austrian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, combine raisins with rum and let soak 30 minutes then drain.
- In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.
- In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 69.5 g, Cholesterol 260.3 mg, Fat 16.4 g, Fiber 1.2 g, Protein 13.5 g, SaturatedFat 8.2 g, Sodium 175.9 mg, Sugar 42.5 g
KAISERSCHMARRN (AUSTRIAN PASTRY WITH STRAWBERRIES)
Kaiserschmarrn ('Emperor's Trifle') is a typical dessert in Viennese and Bavarian cuisines (though it's sometimes served as a main dish). It's named for Austrian emperor Kaiser Franz Joseph I, who was fond of this dish. There are dozens of different versions of this recipe. It's a caramelized pancake split into small pieces, dusted with powdered sugar, and served with a sweet plum sauce or baked fruit such as peaches, apples, cherries or berries. This one has rum-soaked raisins and is served with strawberry sauce. Next to Sachertorte, Kaiserschmarrn is one of Austria's most common desserts.
Provided by Vickie Parks @Northwestgal
Categories Other Desserts
Number Of Ingredients 15
Steps:
- Place raisins in small microwave-safe bowl. Add rum to bowl, and microwave on High heat for 15 to 30 seconds. Set bowl aside to allow raisins to soak in rum for 20 minutes.
- Beat egg whites to soft peaks, adding a pinch of salt towards the end.
- In a separate bowl, beat egg yolks, vanilla and sugar until light yellow. Add milk and flour, a little at a time to avoid lumps. Fold in egg whites. Let the batter rest for about ten minutes.
- Warm up a large frying pan (10 to 12 inches in diameter) and melt 1 to 2 tablespoons of butter in it.
- Stir the batter again, gently, and pour all of the batter into hot pan. Sprinkle the raisins evenly over the top. Cover the pan and let the pancake cook for10 minutes over medium heat. Flip over (you may have to cut it into several portions to flip).
- Cut or pull the pancake apart into bite size pieces while it continues to cook. When it is browned a bit, it is ready to serve.
- To make the Strawberry Sauce: Add strawberries, sugar and lemon juice to a medium saucepan over medium-low heat. Simmer the ingredients, mashing the strawberries slightly, for about 5 minutes or until the berries are soft and the sugar is completely dissolved. Remove sauce from heat.
- To serve, divide the strawberry sauce among 4 serving plates. Spoon some of Kaiserschmarrn pastry on top of the strawberry sauce, dust with powdered sugar, and serve immediately.
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