When it came to his choice of meals, Emperor Franz Joseph proved very loyal to his native country and region. Alongside cooked beef, he loved simple pastry dishes made from eggs, flour, milk and a little sugar, such as the light and creamy Kaiserschmarren. Also known as ‘Emporer’s Trifle’, this dish is a true staple in Viennese cuisine and can not only be served as dessert but also as a main course. And: It is really easy to make.
- Place the raisins in a bowl, mix with the rum and leave to stand for approx. 15 minutes. Separate the eggs and place the yolks in a mixing bowl. Pour in the milk, flavor with some grated lemon rind and vanilla sugar, and add the flour. Mix to form a smooth dough.
- Beat the egg whites with the crystal sugar and a small pinch of salt until it forms a firm peak, and fold into the dough mix. Pre-heat the oven to 180 °C.
- Let the butter melt and bubble up in one large, or two small (coated) heatproof dishes. Pour in the mixture and after 1–2 minutes scatter the soaked raisins over the top. Cook the underside until light brown, turn over using a spatula and bake for 6–8 minutes in the pre-heated oven until golden brown.
- Tear the Kaiserschmarren into small pieces, using two forks. Scatter the butter shavings over the top, sprinkle with some crystal sugar, and caramelize in the grill oven under a high top heat.
- Remove from the oven and arrange on pre-heated plates. Dust with icing sugar and cinnamon.
Serve with baked plums, a berry ragout or fruit compote. Kaiserschmarren can also be cooked on the top of the oven and caramelized at the end with the lid covered.
Cooking time: 8–10 minutes
Source: Austrian National Tourist Office