Kaiserschmarren is a difficult word for our pronunciation, but very easy to prepare traditional Austrian sweetness, which can be served with sweet wine. It is believed that one of the most respected dishes in the highest circles of the Austrians – this is exactly Kaiserschmarren with plum garnish.
Austrian side dish pie
For Kaiserschmarren:
- 6 eggs of canteens
- a little less than a glass of flour (3/4)
- 0.35 ml of milk
- 2 tablespoons of raisins
- 3 tablespoons sugar table
- juice from half a lemon
- a pinch of vanilla sugar and salt
For garnish:
- floor kilo of fine and hard plums
- red wine 150 ml
- zest with juice of one lemon
- orange peel
- 100 g sugar
- ground cinnamon
Kaiserschmarren: we soak, we wash raisins and soak it in lemon juice with a drop of wine (main a glass of wine with us goes to the side dish) for 30 minutes. Separate the bile from proteins, whisk the proteins in a dense foam, gradually pouring 1.5 tablespoons Sahara. Separately, beat the vanilla sugar with milk, flour and yolks. Pour the liquid from the soaked raisins and beat again. Then we add raisins and whipped squirrels. All neatly mix!
Lubricate the baking dish with oil, pour our dough there and put in a preheated oven to 180 degrees. You bake until rosy crusts. Is it red? We take out, share with two forks on small pieces, and sprinkle with a little sugar and put in again caramelizing sugar oven.
And now, while the cake is baked, we’re cooking garnish: cut plums, remove seeds. In the pan with pour sugar in with a thick bottom, bring it to a small fire boiling. As soon as the sugar begins to brown, pour the wine and mix. We evaporate to half and add plums, cinnamon and grated zest of lemon and orange, boil ten minutes and pour in the lemon juice. Cool
We put warm Kaiserschmarren and a cold plum garnish on the table + bottle of wine !!
Enjoy your meal!
