Otherwise known as Torn pancakes (emperor’s mess or trifle), this popular Austrian-Bavarian dessert derives its name from Austrian emperor (Kaiser) Franz Joseph who was said to be very fond of this torn pancake.


  • Batter

  • 100g raisins

  • 5 tbsp rum

  • 6 eggs (separated into yolks and whites)

  • 1 tbsp sugar

  • 1 pinch salt

  • 250g plain flour

  • 500ml full cream milk

  • 50g butter

  • Pankcakes

  • 1tbsp sugar

  • 20g butter

  • 2 tbsp slivered almonds

  • 4 tsp icing sugar


  • Batter:

  • 1.

    In a small bowl soak the raisins in the rum for minimum 30 minutes (use warm water if you wish to omit alcohol).

  • 2.

    In a mixing bowl, whisk the egg yolks with sugar and salt until creamy.

  • 3.

    Gradually whisk in the flour and milk to create a smooth batter.

  • 4.

    Add 50g of melted butter to the batter and mix until evenly combined.

  • 5.

    In a separate bowl, whisk the egg whites until stiff then slowly mix into the batter (the goal is to keep as much air as possible).

  • 6.

    Strain the raisins and mix into the batter.

  • Pancakes:

  • 1.

    Preheat the oven to 180°C.

  • 2.

    Add a little butter to frying pan (enough to cover base) and heat slowly. Pour in the batter until it is about 1cm high in the pan.

  • 3.

    Caramelise the “pancake” on both sides until golden brown, then finish in the oven for 10 minutes.

  • 4.

    Remove pancake from pan and rip into small pieces.

  • 5.

    In same pan, melt the sugar slowly until caramelised.

  • 6.

    Add remaining butter and slivered almonds and toss until evenly coated.

  • 7.

    Add the pieces of pancake, or kaiserschmarrn, and toss until evenly combined.

  • 8.

    Pile the pieces of pancake on to a plate and dust with icing sugar.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 692kj
  • Fat Total 27g
  • Saturated Fat 13g
  • Protein 20g
  • Carbohydrate 83g
  • Sugar 30g
  • Sodium 226mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This dish features on the set Oktoberfest menu at the legendary Löwenbräu Keller in The Rocks, Sydney.

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