Weekly Photo Challenge: Mine

I really love cooking and backing and I mostly do it for other people (birthdays, dinner-parties, …) but now and then I treat myself to some delicacy.
I took the photo above when I was at home alone (in Vienna, Austria) on the last weekend before I departed to Rome to live there for at least six months.
Given the occasion I prepared my „Last Austrian Supper“. And it was MINE alone. 🙂 Yummmmy!

What you see up there is a typical Austrian sweet dish called „Kaiserschmarren“ ( Kaiser = emperor ; Schmarren = thick pancake torn into little pieces). You serve it eather with apple sauce or, more traditionally, with stewed plums. On top goes some icing sugar.
I really like my Kaiserschmarren with some raisins in it, but they are not essential – you can go without them too.
Anyway, Kaiserschmarren is DELICIOUS!
Try it yourself:

Here’s the recipe for Kaiserschmarren:

For 4 portions you need:

  • 250 ml milk
  • 6 eggs (divide them egg white from egg yolk)
  • 130 g flour (use either type 405 pastry flour or type 550 all-purpose flour, in Austria either glatt or universal)
  • 2 tablespoons of sugar
  • a splash of rum
  • a tablespoon of vanilla sugar
  • some freshly squeezed lemon juice
  • raisins (just add as many as you want or just leave them out; if you’re not sure how many to use just add 2 tablespoons of raisins)
  • a pinch of salt
  • icing sugar
  • some butter

Beat the egg white and the sugar until stiff. In another bowl mix milk, flour, egg yolk, lemon juice, rum, vanilla sugar and salt until you get a smooth dough. Now carefully fold in the beaten egg white, to make the dough more fluffy.
Preheat the oven to 180 °C (356° F).
Now heat the butter in a coated pan and with a ladle pour some dough in the pan. The pancake should be a finger’s breadth thick. Wait until the underside of your pancake is golden brown, then carefully turn it over. While you’re waiting for your pancake to finish, start cutting it up in bite-sized pieces (don’t make them too tiny, it’s ok to have some bigger pieces too). Repeat this process until your dough is used up. Be sure to put a new piece of butter in the pan making the next pancake!

Put the finished Schmarren-pieces in an ovenproof dish, add the raisins, sprinkle some extra sugar over it, put the dish in the oven and briefly caramelize your Kaiserschmarren.

Serve your typical Austrian Kaiserschmarren with some stewed plums and dust it with icing sugar.
Bon appétit! 🙂


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