Kaiserschmarrn by pastry chef Stefan Gerber
Stefan Gerber is the pastry chef at the famous Badrutt Palace in St Moritz. He amazes the guests with his desserts and impressive presentations. Here is his recipe for kaiserschmarrn, one of the most famous Austrian desserts. Try out this easy and quick recipe for a delicious dessert!
Ingredients
Dough:
500 ml of milk
260 g of white flour
8 eggs
60 g of sugar
100 g of whipped cream
1 pinch of salt
Lemon zest
1 vanilla pod
For cooking:
Approx. 30 g of clarified butter
20 g of brown/unrefined sugar
80 g of rum soaked raisins
For decoration:
Powdered sugar
Fresh wild berries
Preparation:
1. For the dough, separate the egg whites from the yolk. Stir the flour and milk into a smooth batter. Add yolks, salt and lemon zest. Empty the inside of the vanilla pod in the mixture. Gently stir the whipped cream into the dough.
2. Whip the egg whites to soft peaks with sugar and add them to the dough.
3. Heat the clarified butter in a frying pan. Pour the dough in, add soaked raisins and cook the underside until its light brown. Turn it over to cook the other side. Finish the cooking on low heat. At the same time, crumble the dough into small pieces using two forks. Sprinkle with brown sugar and leave it on the pan until it's caramelized (or in the oven for a larger amount).
4. Place the Kaiserschmarrn on a plate. Sprinkle with powdered sugar and decorate with fresh berries. Serve immediately.
