Kaiserschmarrn with almonds
2 servings
30 minutes
Kaiserschmarrn with almonds is a traditional dessert of Austrian cuisine that has also gained popularity in Germany. It is believed that the dish was named after Austrian Emperor Franz Joseph I, who particularly loved this airy, tender, and slightly caramelized omelet. The addition of almond flakes and cinnamon gives it sophistication, while rum and raisins add rich aroma and light sweetness. When served, the dish is torn into pieces to create the effect of 'imperial scraps' and garnished with apple jam and powdered sugar. It is enjoyed as a dessert or hearty breakfast, savoring its juicy and tender flavor paired with a light crispy crust.
1
Wash the raisins and soak them in rum.
- Raisins: 2 tablespoons
- Rum: 1 tablespoon
2
Separate the eggs into yolks and whites. Whip the whites and mix the yolks with flour. Stir and add milk, raisins, and salt. Whip everything until peaks form. Gently fold into the batter. Add almonds, cinnamon, and sugar.
- Chicken egg: 4 pieces
- Wheat flour: 0.7 glass
- Milk: 0.5 glass
- Raisins: 2 tablespoons
- Salt: pinch
- Flaked almonds: 2 tablespoons
- Cinnamon: 1 teaspoon
- Sugar: 3 tablespoons
3
Melt butter in a pan. Pour half of the batter. Fry on both sides until golden brown.
- Butter: 1 tablespoon
4
Tear the ready pancakes into pieces, pile them up, pour jam on top, and sprinkle with powdered sugar.
- Apple butter (thick apple jam): 2 tablespoons
- Icing sugar: 1 tablespoon
