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.
In a small bowl soak the raisins in the rum for minimum 30 minutes (use warm water if you wish to omit alcohol).
In a mixing bowl, whisk the egg yolks with sugar and salt until creamy.
Gradually whisk in the flour and milk to create a smooth batter.
Add 50g of melted butter to the batter and mix until evenly combined.
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).
Strain the raisins and mix into the batter.
Preheat the oven to 180°C.
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.
Caramelise the “pancake” on both sides until golden brown, then finish in the oven for 10 minutes.
Remove pancake from pan and rip into small pieces.
In same pan, melt the sugar slowly until caramelised.
Add remaining butter and slivered almonds and toss until evenly coated.
Add the pieces of pancake, or kaiserschmarrn, and toss until evenly combined.
Pile the pieces of pancake on to a plate and dust with icing sugar.
Nutritional analysis per serving (4 servings)
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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