Kaiserschmarrn – freshly prepared at the hut

Kaiserschmarrn

Fluffy, torn in the pan and caramelised golden brown – the sweet legend, best enjoyed straight from the pan with a view of the mountains.

Hardly any dish belongs to the hut as much as Kaiserschmarrn: fluffy, torn in the pan, caramelised golden brown and dusted with icing sugar. Served with apple sauce or Zwetschkenröster (plum compote) – and best enjoyed straight from the pan. With eggs from the mountain farmer and good milk it tastes even better.

Kaiserschmarrn being prepared and enjoyed at the hut
This is how Kaiserschmarrn is made and enjoyed at the hut.

What you need

Ingredients for 2 people:

  • 3 eggs
  • 150 g flour
  • 200 ml milk
  • 1 tbsp sugar
  • 1 pinch of salt
  • 30 g butter
  • 30 g raisins
  • Icing sugar
  • Apple sauce or Zwetschkenröster (plum compote) for serving

How it's done

  1. Separate the eggs and beat the whites until stiff.
  2. Whisk the yolks with flour, milk, sugar and salt until smooth.
  3. Carefully fold in the beaten egg whites.
  4. Bake the mixture in butter until golden brown and scatter in the raisins.
  5. Turn it, tear it into pieces with two forks and let it caramelise with a little sugar.
  6. Dust with icing sugar and serve with apple sauce or Zwetschkenröster.

Where it comes from: A dish made from stores: flour, eggs, milk. When the farm has what to spare: The annual cycle of a mountain farm.

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