Kaiserschmarrn the Austrian, the Imperial!
A tasty variation, a delightful and full of flavor delicacy, made and consumed immediately.
Popular Austrian dessert with eggs and flour and sugar and for extra flavor a few dried, Greek raisins.
The Imperial dessert is yours!
work: 15′ time: 35′ easy:



Kaiserschmarrn or Kaiserschmarren in German is an Austrian dessert very popular both in the former Austro-Hungarian Empire and in Bavaria. The translation of Kaiserschmarrn has created some etymological discussion. While the "Kaiser" literally translates to mean "emperor" and that is not disputed, can not say the same for "Schmarrn" or more correctly "Schmarren". The "Schmarren" has been translated as a mishmash, a mess, a trifle, nonsense, or even as a mild expletive, but it could also be a smattering, a shuffling.
However, it is generally agreed that the dish is first prepared for the Austrian Emperor Francis Joseph A' (1830-1916).

It comes from the simple but rich cuisine of alpine areas and there are different versions, such as potatoes with apples, cherries… Usually prepared in an open fireplace called Rauchkuchl, a wood fire and into the pan. The Kaiserschmarrn is simply a more sophisticated and richer version of this former staple food, which sometimes consisted only of flour and lard.

When we make Kaiserschmarrn the whites usually separated from the yolk and beaten in a meringue and then the flour and egg yolks are mixed with sugar, and added to the other ingredients. Recently you find listed ingredients (nuts, cherries, plums, apple jam or small pieces of apple, or caramelized raisins and chopped almonds), which were not in the original recipe and rather are additions made by some cooks based on personal preference. In the original recipe there are only raisins (before cooking, infused with rum).

Serve hot with apple sauce, plum sauce or various fruit compotes or jams, like plum, cherry, strawberry. The Kaiserschmarrn eaten as a dessert, or it can also be eaten for lunch at tourist places, such as restaurants and taverns in the mountains of the Austrian Alps as a full hearty meal.

Ingredients (6 servings)

  • 200 gr (7.1 oz) sour cream or milk
  • 125 gr (4.4 oz) sugar
  • 3 eggs + 2 yolks
  • a pinch of salt
  • 140 gr (4.9 oz) flour
  • 1 tbsp baking powder
  • ½ tsp cinnamon
  • 2 tbsp honey
  • 20 gr (0.71 oz) butter, melted
  • 60 gr (2.1 oz) raisins
  • 30 (1.1 oz) gr almond flakes
Originally separate the yolks from the whites and put them in a separate bowl. Beat with a hand mixer to whip the egg whites with half the sugar.
Leave aside until it's turn.
With the same beaters whisk the egg yolks with the remaining half sugar to rise and whiten.
Mix with the meringue mixture of beaten egg and stir gently with a spatula, until incorporated.
Add the sour cream or milk.
We continue throwing the flour, the baking powder, salt and cinnamon.
Stir gently to mix. Finally incorporate the melted butter, honey and raisins.
Pour the shaken mixture into a form Ø22cm (8.7 inches) lined with greaseproof paper.
Sprinkle with almonds flakes.
Bake at 170°C (338°F, Gas 3.5) with air for 20'-25'.
When cooked remove from the oven and leave it up on a rack to cool.
Remove the wax paper and cut into pieces using two forks. Place the pieces on a platter and sprinkle with powdered sugar.

Instead of powdered sugar enjoy your Sunday morning flooded with maple syrup.

Kaiserschmarrn Zambia Sifaki