This sweet type of shredded pancake is a classic dessert from Austria that goes well with powdered sugar (strongly recommended) and cranberry compote (optional). The recipe serves a total of 3 people and the total cooking time is 40 minutes.
- 3 eggs
- 20 grams of sugar
- 1 pinch of salt
- 100 grams of wheat flour (sifted)
- 1/2 teaspoon of lemon zest
- 125 ml (1/8 liter) of whipped cream
- 3 tablespoons of soaked raisins
- 30 grams of butter
- Powdered sugar
- Preheat the oven at 200 degrees Celsius.
- Seperate the egg yolk and the egg whites. Do not discard either as you will be using both in this recipe.
- Mix the egg yolk of the three eggs with 20 grams of sugar until it foams.
- Add 1 pinch of salt, 100 grams of sifted wheat flour, 1/2 teaspoon of lemon zest, and 125 ml of whipped cream one by one and mix with a mixer.
- In a separate bowl, whip the egg whites of the three eggs until they form stiff peaks.
- Carefully mix the soaked raisins with the egg whites.
- Combine the egg white mixture with the egg yolk mixture to make a light and airy batter.
- Melt the 30 grams of butter in a big pan and pour the batter in. On high heat, bake and flip the batter until it’s a bit firm (the consistency should resemble a fluffy pancake).
- Turn off the heat and place the pan with the mixture into the oven for about 12 minutes at 200 degrees Celsius.
- When the kaiserschmarrn is fully cooked, take the dish out of the oven and tear the dough into small pieces with two forks.
- Add powdered sugar to taste. The powdered sugar will add sweetness to the dessert. (Tip: As you can see in the photo, it also tastes very good with cranberry compote.)
- The dish is ready to be served!
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