Kaiserschmarrn - a true love story
Prep time
Cook time
Total time
  • 60 g raisins (a Kaiserschmarrn without raisins is no Kaiserschmarrn ;-))
  • 3 tbsp rum
  • 3 eggs
  • 190 g flour
  • 1 tbsp icing sugar
  • salt
  • 1 package of vanilla sugar
  • 125 ml milk
  • a little bit of lemon juice
  • 2 tbsp of butter oil
  • Icing sugar for garnishing
  1. Soak the raisins with the rum and leave aside a little bit
  2. Seperate the eggs
  3. Sieve the flour and the icing sugar and mix in a bowl
  4. Add salt, vanilla sugar, egg yolks and milk and mix well until you have a light, liquid dough.
  5. Let rest for 20 minutes.
  6. Beat the egg whites together with the icing sugar and a few drops of lemon juice
  7. Carefully fold the egg white in the dough.
  8. Heat up a big pan with the butter oil and pour in the dough. Spread the raisins equally.
  9. Bake it with a closed lid until golden. Then flip the pan cake and tear it with a fork into several pieces. Spread some more icing sugar and finish baking.
  10. Serve with enough icing sugar and some fruit compote, for example plums. I bought some fresh ones and boiled them down with some cinnamon and sugar.
Recipe by FoodFamily at http://foodfamily.net/kaiserschmarrn/