The Emperor’s Shard: Kaiserschmarrn (traditional Austrian lunch)
Last Updated on
ingredients
500 ml milk 3 pcs eggs 1 tsp brown sugar raisins rum mineral water 350 g coarse flour 30 g butter large plum compote
progress
The sweet spot in the Austrian style will make the Emperor’s jerky. This dish was first cooked for Emperor Franz Joseph I. Little sugar goes directly into the dough, as you finish with icing sugar and plum jam or compote at the end.
1.
First, put the plum compote and its juice in a saucepan and put the saucepan on a low heat. Simmer it like this for at least 15 minutes and when there is little juice left, blend everything into a smooth juice. During the season, you can make a compote with sugar, plums and water boiled together.
2.
Separate the egg yolks from the whites. Add brown sugar to them.
3.
Beat the egg whites first. Then beat the egg yolks until foamy. Now begin to gradually add the milk and add the flour. Switch the beater to the smaller beaters and work out the base of the thick batter in this way.
4.
Macerate the raisins in the rum for 15 minutes. Then, without the alcohol, transfer them to the dough and stir. If you’re not making a jerky for the kids, you can pour the rum in with the plums and simmer for a while. Add about half a pint of mineral water, which will make the dough fluffier.
5.
In spoonfuls at a time, incorporate the egg whites into the batter. Finally, fold in the melted and cooled butter and mix everything together.
6.
Heat the oil in a frying pan and pour a thicker layer of batter, not like for pancakes. When it is cooked on the bottom, pick it up and flip it to the other side.
7.
After a few seconds, take two forks and use them to tear the batter into small pieces directly on the pan – this will create a jerk. Sprinkle it with icing sugar and bake it for a while to give it a nice caramel flavour.
8.
Place the breadcrumbs on a plate and sprinkle a little more sugar on top. Put the plum sauce on top and, if you have whipped cream at home, use it as a finishing touch.
