Description
INGREDIENTS
FOR THE DOUGH:
100 g flour, coarse
150 g whole milk
2 tbsp sugar
1/2 tsp vanilla sugar
pinch of salt
3 eggs
1 tbsp rum raisins (raisins soaked in straw rum)
ADDITIONALLY:
1 tbsp butter
1 tbsp sugar
powdered sugar
ADD:
apple sauce
Plum roaster/plum compote
PREPARATION
Preheat the oven to 220°C fan.
Whisk all the ingredients in a bowl to form a smooth batter. First add the eggs and milk, then the remaining ingredients.
Heat a pan and melt some butter in it.
Pour the batter into the pan and bake for approx. 4 minutes. The batter should be about 2 to 3 cm high in the pan.
Then place the pan completely in the oven. The Kaiserschmarrn should now bake for approx. 4 to 5 minutes.
Take the pan out. Pull the Kaiserschmarrn apart (with two spoons) and turn over a few pieces of dough so that the underside is facing upwards. Spread another tablespoon of sugar and a few flakes of butter over the pastry.
Place the Kaiserschmarrn back in the oven and bake for a further 5 minutes until done. The delicious classic should be partially browned and the sugar caramelized.
Dust the Kaiserschmarrn with powdered sugar and serve >> with apple sauce and/or stewed plums.
Practical information
- Meeting point
- Der Stadl, 6444 Winklen, 42a+b Winklen
- Address
- Oberried, AT
- Bookable
- No