Kaiserschmarrn mit Birnen und Mandeln
Kaiserschmarrn is one of Austria's most popular pastries and always consists of the basic ingredients milk, flour, egg yolks, beaten egg whites and sugar.
The variant with rum sultanas is well-known, but there are actually no limits to the cooks' imagination and so almost every family has its own special recipe.
The following variant adds pears, bitter almonds and amaretto - and was the winning recipe at the Subaital Kaiserschmarrnfest 2016.
- Mix milk with marzipan, poppy seeds and vanilla pulp, grate in some lemon zest.
- Blend with salt, cinnamon, bitter almond extract and amaretto using a hand blender.
- Cut the pears into small cubes. Bring some water with sugar, cinnamon sticks and cloves to a boil and season to taste.
- Toss the pears briefly and put them straight into a cold container.
- Mix the egg yolks and flour with the remaining ingredients. Beat the egg whites with the granulated sugar until creamy and stiff and stir into the mixture.
- Pour the Schmarrn dough in clarified butter to a thickness of 1-1.5 cm in a pan, sprinkle in the sliced almond leaves, close the lid and bake slowly until golden brown.
- Turn and continue baking. Caramelise some brown sugar and mix with the Schmarren torn into large pieces - serve with icing sugar.
Ingredients (for 2 people)
100 g flour
150 g milk
40 g sugar
70 g marzipan
15 g poppy seeds
¼ vanilla pod
1 pinch of Salt & cinnamon
1 drop bitter almond extract