Tyrolean Kaiserschmarrn – a fluffy treat for the palate!
Now you can easily make Tyrolean Kaiserschmarrn yourself. With our recipe, the egg dish tastes just like it does in a country inn. The dough with rum, raisins and almonds is ready quickly – and so delicious!
INGREDIENTS
2 tbsp raisins
6 tbsp brown rum
3 eggs (size M)
250 ml milk
1 pinch of salt
50 g sugar
150 g wheat flour (type 405)
8 – 10 g vanilla sugar
40 g butter
1 tsp sugar
3 tbsp sliced almonds
Some powdered sugar for dusting
PREPARATION
Step 1: Pour rum over the raisins and let them soak. Separate the eggs carefully. Keep the egg whites in the fridge until further processing. Mix the egg yolks with milk, salt and sugar with a whisk. Add the flour, preferably through a sieve, and stir in.
Step 2: Beat the egg whites with the vanilla sugar until stiff and add to the mixture. Stir in one third of the mixture with a whisk, then fold in the remaining two thirds using a dough scraper. Preheat the oven to 180 degrees on a fan setting.
Step 3: Heat a pan on a medium heat, add 30 g of the butter and melt, but do not let it brown. Pour the dough into the pan.
Step 4: Reduce the heat and bake on a low heat for approx. 5 minutes (without turning). Place the pan in the preheated oven and bake for approx. 5 minutes until the dough is golden brown and cooked.
Step 5: Take the pan out of the oven, quarter the Schmarrn with a spatula and turn the four pieces over. Break up the pieces with a spoon and fork. Spread the sugar and the remaining butter in flakes on top. Put the pan back on the stove and caramelize the Schmarrn over a low heat, turning occasionally.
Step 6: Mix in the almonds. Deglaze the Kaiserschmarrn with the rum including the raisins, let it simmer briefly. Dust with powdered sugar and serve immediately. Apple sauce goes well with it.
