DAY 12

KAISERSCHMARRN

by Esther Maria Loidl, Freudenberg SE

In today's spotlight: Austrian Kaiserschmarrn by Esther Maria Loidl, CHRO of the Freudenberg Group. The dish is believed to have originated with Emperor Franz Joseph I of Austria, who ruled from 1848 to 1916. There are several stories about its creation, but one popular tale suggests that it was originally made by a farmer's wife who served it to the Emperor during a trip to the Alps. Another version claims that the Emperor's cook accidentally scrambled a pancake and, to cover up the mistake, served it as a new creation. Regardless of its exact origins, Kaiserschmarrn has become a beloved dessert in Austria and Bavaria, enjoyed by many for its delicious, fluffy texture and sweet flavor.

Ingredients:

125ml milk
60g of flour
2 egg yolks
2 egg whites
10g of sugar
20g of raisins
salt

Instructions:

Combine milk, flour, egg yolks and a pinch of salt and mix until a smooth dough has formed.

Whisk the egg whites with the sugar until you get stiff peaks. Fold the mixture carefully into the dough.

Pour the dough about 2cm high into a greased, ovenproof pan and cook over low to medium heat for a couple of minutes. Sprinkle the raisins over the dough and flip it in the pan.

You can finish the Kaiserschmarrn either by putting the pan into the oven or by cooking it over low heat on the stove.

Using two forks, tear the Kaiserschmarrn into bite-sized pieces and let it cool for two minutes.

Use icing sugar to garnish and serve with a side of fruits or apple sauce. If you like, you could also caramelize the Kaiserschmarrn pieces with some sugar in a pan.

Download the recipe