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Kaiserschmarrn Spice
A fluffy Kaiserschmarrn like on the ski hut, slightly crispy and caramelized – that's with the Kaiserschmarrn dough spice from S! also possible at home!
use
The result is a spice with which you can conjure up a wonderful Kaiserschmarrn in the turn of a wooden spoon, as you know it from the hut. By the way, the Kaiserschmarrn spice also tastes great in pancake dough and soufflés.
Good to know
For 1 serving: Stir 2 tbsp smooth flour with 150ml milk, a knife tip baking powder, 1 egg and 1-2 tbsp spice until smooth. Heat a pan with 1 tsp clarified butter over medium heat and bake the dough mixture on both sides until golden brown. Tear the dough into bite-sized pieces with 2 spoons and carefully caramelize with 1 tbsp butter, 1-2 tbsp brown sugar and 1-2 tsp spice.
Matching recipes too Kaiserschmarrn Spice
We stand by it: Kaiserschmarrn is one of our great dessert lovers! Who could resist the sweet Austrian home cooking – especially when it is so beautifully fluffy and carmelized, as here at the SPICEvips from BBQ Hiesenvillage? How they get the evergreen so picture-perfect, they tell us in their recipe.
the taste
The best bourbon vanilla from Madagascar provides the Kaiserschmarrn spice for the fine vanilla note. The sweet combination of caramel sugar, baking sugar and Demerara raw cane sugar ensure that the Kaiserschmarrn can caramelize optimally and develops its popular taste, cinnamon completes the result. For subtle fruity highlights, 100% natural apple fruit powder and lemon zest provide the icing on the cake, which ensure a full and round taste. The Kaiserschmarrn spice from S! can be used both directly in the dough and before the final swirling in the pan to caramelize the Kaiserschmarrn.
manufacturing
Classic Kaiserschmarrn recipe:
For 1 serving: Stir 2 tbsp smooth flour with 150ml milk, a pinch of baking powder, 1 egg and 1-2 tbsp Kaiserschmarrn spice until smooth. Heat a pan with 1 tsp clarified butter over medium heat and bake the dough on both sides until golden brown. Tear the dough into bite-sized pieces with 2 spoons and carefully caramelize with 1 tbsp butter, 1-2 tbsp brown sugar and 1-2 tsp spice.
100 g
464.61 kJ
109.49 kCal
0.17 g
0.05 g
0 g
26.05 g
25.72 g
0.24 g
reviews
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When was the Kaiserschmarrn invented?
Probably, probably only in the 19th century the first Kaischmarrn was prepared for one of the last emperors of Austria Emperor Franz Joseph I..
At that time, so the story goes - the emperor lusted after pancakes. But the chef was not as experienced as his pastry chef. While turning the pancake (also called Palatschinke in Austria), it broke into pieces. To conceal his mistake, the chef served the torn pancake pieces with powdered sugar and cranberries.
The emperor was so delighted with the dish that from then on he ordered it regularly and it was given his name.
There is also another legend that says that Kaiserschmarren was originally supposed to be "Kaiserinschmarren". Created around 1854 by Viennese cooks for the Empress Elisabeth, but the Empress Elisabeth ("Sisi"), always mindful of her lineage, found it less pleasing than her husband Emperor Franz Joseph I, and so it became the "Kaiserschmarren".
What is Kaiserschmarrn?
Kaiserschmarren is a pastry and is one of the most famous desserts in Austrian pastry cuisine.
It is a pan dish made of torn pancake (omelet or egg dough), which is often karemellized and sprinkled with powdered sugar.
Traditionally, Kaiserschmarrn is served with stewed plums or apple sauce.
Today Kaiserschmarrn is prepared in many variations and is a popular dessert or main course in Austria and other German-speaking countries.
There are also variants with vegetables, ham, bacon or pumpkin, which are then called in the variation in each case.
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