A favourite imperial dish for making at home
There are many good reasons to really look forward to winter: for example, the feeling of finally being able to whiz down the pistes on skis again. Or the cold winter air that provides fresh energy and new strength. To us, however, another thing belongs at the top of our list of reasons why we love winter: The stop for refreshment! After all, the hut classics never taste as good as after and between ski runs, when we are sitting at the table with red cheeks and a big appetite. Our favourite is and will remain: Kaiserschmarrn.
By the way, we are in illustrious company with this favourite dish! Did you know that Kaiserschmarren was actually the emperor's - or rather the empress's - favourite cooked dessert? Legend has it that the classic dessert was first created for Empress Sisi in 1854, and was called "Kaiserinschmarrn". Later, the dessert was renamed "Kaiserschmarrn" after her husband Emperor Franz Joseph I. Both - Emperor Franz Joseph I and Empress Sisi - visited Zell am See-Kaprun and were guests on the Schmittenhöhe.
Imperial flair on the mountain
Inspired by the imperial and royal era and old Viennese cuisine, today’s FRANZL mountain restaurant on the Schmittenhöhe boasts imperial charm and real cosiness. Here, too, Kaiserschmarrn is of course on the menu. And this comes as no surprise: Kaiserschmarrn is the favourite dish of the many guests who stop here in winter, reveals Stefan Putz, catering manager of the Schmittenhöhe.
"In addition to skiers, we also have many sun-seekers and day-trippers who can take the trassXpress directly uphill to us. Kaiserschmarren is at the top of the popularity scale in winter." And what is the secret of a perfect Kaiserschmarrn? "It has to be freshly prepared, of course! When mixing the ingredients, you need patience and the right 'quality' of beating the batter by hand, thus not to stir the mixture too much," explains the expert. "We fry the Schmarrn in real clarified butter for excellent taste."
The crucial question: with or without raisins?
Stefan Putz prefers Kaiserschmarren served with lots of icing sugar, stewed plums and apple sauce. The only question left to answer is: with or without raisins? "Raisins soaked in rum are a must for this classic! That's how Empress Sisi would like to enjoy it here with us on the sun terrace overlooking the peaks of the Hohe Tauern National Park," smiles Stefan Putz.
To make at home: Kaiserschmarrn recipe
Here we have the recipe, so you can also enjoy original Austrian Kaiserschmarrn at home.
For the Franzl Kaiserschmarren you need:
- 80 g sugar
- 200 g flour
- 300 ml milk
- 4 eggs
- rum-soaked raisins
- approx. 30 g clarified butter
- approx. 20 g butter
- 1 pinch of salt
- icing sugar to sprinkle
How to make it:
Mix 50 g sugar and the flour in a large bowl. Separate the eggs. Add the milk to the egg yolks and whisk the egg whites with a pinch of salt. Now add the egg yolk-milk mixture to the flour and mix everything together to form a smooth batter (if necessary, add a little more flour or milk until you get a thick batter). Finally, carefully fold in the beaten egg whites.
Preheat a convection oven to about 180°C.
Heat clarified butter in a pan, let the batter brown in it a little and sprinkle the rum-soaked raisins on top. The batter should be baked until it no longer feels runny when you swirl the pan. Now place the pan in the oven for about 8-10 minutes (CAUTION: use an ovenproof pan!).
When the batter starts to firm up on top and turns slightly golden, remove the pan from the oven and sprinkle half of the remaining sugar (approx. 15 g) on top. The batter must now be turned over (dividing it into 2 halves makes it easier). Top the batter with the butter and the remaining sugar (approx. 15 g). Use two forks or spatulas to divide the batter into pieces. Now just let the sugar caramelise and bake the batter until finished.
And then it's time to serve - and don't forget to sprinkle with icing sugar at the end.
The Kaiserschmarrn can be served with apple sauce or stewed plums.