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Kaiserschmarrn with stewed plums and icing sugar on a marbled table in a coffee house, alongside a glass of Canadian Vidal Late Harvest

Kaiserschmarrn with Roasted Plums & Powdered Sugar

Fluffy Kaiserschmarrn made from a light egg batter, baked in butter until golden brown, and torn into large pieces. It’s served with warm stewed plums seasoned with cinnamon and orange juice, which balances the dish’s sweetness with fruity freshness. Finally, everything is dusted with powdered sugar. The recipe is simple, easy even for beginners, and works well as a dessert or a sweet main course. A few raisins in the batter add extra flavor and texture. It pairs beautifully with a Canadian Vidal Late Harvest, whose notes of mango and peach complement the fruit in the compote wonderfully.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Austrian
Servings 2 people
Calories 780 kcal

Equipment

  • 1 Large nonstick skillet with lid
  • 1 mixing bowl
  • 1 Hand Mixer
  • 1 small pot
  • 1 Two forks or spatulas
  • 1 Fine sieve

Ingredients
  

FOR THE PLUM ROAST:

  • 300 g Plums
  • 40 g Sugar
  • 1 Cinnamon stick
  • 50 ml Orange juice
  • 1 teaspoon of lemon juice

FOR THE KAISERSCHMARRN:

  • 3 Eggs Medium Size
  • 150 ml Milk
  • 100 g Flour
  • 1 tbsp sugar
  • 1 packet of vanilla sugar
  • 1 A pinch of salt
  • 30 g Raisins
  • 30 g Butter

FOR SERVING:

  • 2 tablespoon of powdered sugar

Instructions
 

PREPARATION:

  • Wash the plums, cut them in half, and remove the pits.
  • Separate the eggs, beat the egg whites with a pinch of salt until stiff, and set aside in the refrigerator.
  • Mix the milk, flour, sugar, vanilla sugar, and egg yolks into a smooth batter, then let it rest for 10 minutes.

COOKING STEPS:

  • Place the plums in a pot with sugar, a cinnamon stick, orange juice, and lemon juice, and simmer over medium heat for 10 to 12 minutes, until they are soft and a thick compote has formed.
  • Gently fold the beaten egg whites into the batter, then mix in the raisins.
  • Melt the butter in a skillet over medium heat, add the batter, cover, and cook for 3 to 4 minutes, until the bottom is golden brown.
  • Use two forks to cut the dough into quarters, flip them, and bake for another 3 minutes until golden brown.
  • Tear the Schmarrn into large pieces and caramelize them briefly, turning them as you go.

SERVE:

  • Arrange the Kaiserschmarrn on two plates.
  • Place the warm stewed plums next to it and remove the cinnamon stick.
  • Dust with powdered sugar through a fine sieve and serve immediately.

SIDE DISHES:

  • vanilla ice cream
  • Applesauce
  • whipped cream

Nutrition

Calories: 780kcalCarbohydrates: 98gProtein: 22gFat: 33g
Keyword Austria, Dessert, Dessert, Fall Recipe, Kaiserschmarrn, November recipe, Pastries, Plum Roaster
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