Kaiserschmarrn, a Bavarian/Austrian treat

Kaiserschmarrn is a pretty typical dessert in Bavaria and in Austria.  The name literally translates to "Emperor-Mishmash." 

Mittenwald, Bavaria, Germany

It's basically little pieces of pancake, fried in melted butter and topped with powdered sugar, sliced almonds, applesauce, whipped cream, jam and/or raisins.  Voll lecker!  It's certainly available in many restaurants in and around Munich, but is really typical to the mountains, during both the skiing and hiking seasons.  I first tried Kaiserschmarrn in Mittenwald, Germany on the top of a mountain after a hike with the JYM group during the first few weeks.  Our program director bought a few servings of the dessert for everyone to taste, declaring the Kaiserschmarrn in Mittenwald was the best.  It certainly was good! Especially after a long hike up the mountain.
There are several legends behind Kaiserschmarrn, here's one.  Kaiserschmarrn was named after Kaiser Joseph I from Austria-Hungary.  His wife was obsessed with retaining her slim figure and would request that the chef prepare only light desserts; upon receiving this concoction, she turned her nose up and refused to eat it.  Her husband, Joseph, asked "was is this mishmash?" He loved it and ate his serving and that of his wife.  The dessert became subsequently beloved!

A friend of mine, Yvonne, came over for dinner the last night to teach me some of her Chinese recipes (post to come this week!!) and I offered to make dessert in return.  Kaiserschmarrn definitely hit the spot! It may have strayed a little from the theme of the evening but, hey, we are in Bavaria so it's always fair game!

I found this recipe online and kept it pretty much the same, adding only a bit of almond extract.

Kaiserschmarrn

chefkoch.de

4 eggs, separated 

30 grams (2 1/2 tbsp) sugar 

1 pinch of salt 

2 tsp vanilla sugar (or extract)

(almond, rum or other flavor if you'd like - about 1/2 - 1 tsp)

375 mL (a little more that 1 1/2 cups) milk

125 gram (1 cup) flour 

butter for the pan (~ 1Tbsp)

powdered sugar 

As many or as few of the following:

applesauce (classic) 

jam

whipped cream

vanilla sauce 

rasins 

almond slices 

cinnamon 

let your imagination go wild...

Separate the eggs and beat the whites to stiff peaks.  

In a separate, large mixing bowl whisk the yolks, sugar, salt, vanilla, and flavor (if you are using one) together until frothy.  

Add about 1/3 of the milk and half of the flour and mix.  Add the second 1/3 of the milk and other half of the flour, mix and add the rest of the milk.  

Gently fold the egg whites into the dough with a rubber spatula.  If you want, you can add raisins at this step (better yet, let the raisins soak in rum or another liquor for awhile before incorporating them).

Allow the dough to rest at least 30 minutes to rise.  

Heat a frying pan (use a small one to make 4 individual servings or a large one to cook it all at once) to a pretty medium high heat, make sure the pan is hot before starting the cook the Schmarrn.  Melt a generous amount of butter in the pan and once it's bubbling, add the dough, either portioned or all at once.  Allow it to cook like a pancake, if you can flip the whole thing, go for it; or using your spatula, cut the cake into quarters and flip each piece separately. It won't look pretty but, that's okay, it's a mishmash :) 

Let it the other side brown and then, with your spatula or dull knives, break the pancake into bite sized pieces.  If you're feeling indulgent, add a little more butter.  Sautée the pieces until they are caramelized.  Sprinkle powdered sugar over the Kaiserschmarrn and mix again.  Transfer it to a platter or individual plates and give it another dusting of powdered sugar.  Top with desired toppings and dig in!  

Guten Appetit!